How to make it

  • In a large pot, bring 6 quarts of salted water to a boil. When water comes to a boil, add pasta, stirring constantly for the first minute to help prevent spaghetti from sticking together. Cook until al dente, about 8 to 10 minutes.
  • In a large saute pan, heat oil. When almost smoking, add olives and red pepper flakes. Saute for 3 minutes over medium high heat. Reduce heat to low and carefully pour in tomato sauce and simmer for 10 minutes.
  • Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to the sauce and toss to coat completely. Add pasta water if you need to thin out the sauce a bit. Plate pasta and sprinkle with Parmesan Cheese and basil
  • 1/2 cup extra-virgin olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • Sea salt and freshly ground black pepper
  • 2 (32-ounce) cans crushed tomatoes
  • 2 dried bay leaves
  • 4 tablespoons unsalted butter, optional
  • In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and peppr. Saute until all the vegetables are soft, about 5 to 10 minutes.Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  • Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continur with remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and pour 1 to 2 portions into freezer plastic bags. This will freeze up to 6 months.
  • Yield: 6 cups

Reviews & Comments 10

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    " It was excellent "
    stewie ate it and said...
    Hello PINKPASTA...WHow!!!...U are so articulate with your recipes....I LOVE it...Makes me HUNGRY just reading them...Very detailed....No need to ask yourself if your DOING IT the right wHay..YOU HAVE IT ALL.. right there for us in black and wHite...You make it easy for us to LOOK GOOD in the kitchen (by helping those such as myself), to present a DELICIOUS meal for family and friends. I have to give you the TOP MARKS wHich you so very much deserve...Cheers..Stewie G
    Was this review helpful? Yes Flag
    " It was excellent "
    sparow64 ate it and said...
    OMG...can't wait to try this one either!!!!! LOVE olives!
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    Love the pasta must be the Italian in me that brought me to this wonderful recipe
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  • annieamie 11 years ago
    I'm so glad that you posted this recipe. It looks just wonderful. Thanks so much!
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  • flavorsofitaly 11 years ago
    Pink, Sophia Loren is certainly doing something right - and I can believe it's the olive oil on her skin - she's gorgeous! I'll be trying her skin secret, I already use olive oil on my hair as a wonderful hot oil treatment. If it works anywhere nearly as well on skin, it's a winner!
    Was this review helpful? Yes Flag
  • mrspotatohead 11 years ago
    Sophia Loren also once said that she owed her figure to spaghetti, so this recipe is the perfect "beauty" food!!
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  • pinkpasta 11 years ago
    I agree with all of you! Olives and olive oil taste great, and are so healthy. In an interview, when asked about her secret to such youthful looking skin, Sophia Loren told the interviewer that she has always used olive oil on her face, (body too) and still does. (I bet she uses something along with it, but who knows???)
    Thanks for commenting. Glad you like the post!
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  • flavorsofitaly 11 years ago
    Sounds great, Pink! In my book, you can't go wrong with olives. ;-)
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  • notyourmomma 11 years ago
    Count me in on the olive love! sounds delicious
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  • mrspotatohead 11 years ago
    I am an olive freak, so I really must try this. Thanks!
    Was this review helpful? Yes Flag

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