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Saturday, January 19, 2008

Xander's Pasta Sauce, Stolen from His Blog.

It was that good. :-D I've just cut and pasted.

Xander's Pasta Sauce

  • 3 T olive oil
  • 4 cloves garlic, minced
  • 1/2 large onion, chopped
  • 1 can crushed tomatoes
  • 1 can roasted, diced tomatoes with garlic
  • 2 tsp pesto
  • 2 T oregano (approximately)
  • 6 pitted black olives, sliced
  • 1/2 tsp salt
  • dash of crushed red pepper
  • 1/2 tsp garlic salt

Heat the oil in a pan over medium heat until it's about the consistency of water. Add the garlic and onion and sautée until the onions are slightly soft (they'll be somewhat translucent). Reduce heat and add both tomatoes, including juices, and stir until well mixed. Add all of the other ingredients, except the olives. Simmer about 10 minutes until the sauce starts to bubble. Add the olives and simmer until the sauce is the desired consistency. Serve over hot pasta.

I'm not sure how many this will serve; Siri and I both ate enough with the pasta to be satisfied, and there was quite a bit left, so it'll easily be enough for three or four people. In addition, I didn't really measure most of the spices, so those are approximations of what I added--definitely season it to your palate's preferences. Finally, the way I cooked it left some of the tomatoes in large chunks, so you may wish to puree the diced tomatoes before adding them in or add them before the crushed tomatoes so they have a chance to cook down a bit.

Siri recommends adding thyme.


Siri said...

A quick note:
The majority of what Xander and I cook depends on what is on hand, and what needs to be used right away. So if you think that adding black olives to pasta sauce is weird, that's why. But I will say this: We almost never waste food because of this, and I recommend cooking that way.

Christine said...

I have black olives in pasta sauce all the time - doesn't sound weird to me! I'm going to try this sauce out sometime soon, it sounds fantastic.