Torciano's Olive Sauce

By 5har0n_nguy3n

This delicious sauce is perfect with short pasta, particularly pennette and rigatoni, which combine with it better because, as both types are shaped like small tubes, the sauce is trapped inside besides coating the outside

Ingredients

• 100 g Sweet Black Olives
• 100 g Green Olives in their seasoning liquid
• 100 g Garlicky Green olives
• 50 g Garlicky Black Olives
• 4 Red-Skinned Onions
• 2 Cloves of Garlic
• 1 L Tomato Purée (or the equivalent of canned tomatoes)
• Chilli Pepper
• Extra Virgin Olive Oil

Preparation

Step 1

Chop the onions roughly and brown in 8 tablespoons of olive oil in a saucepan. Meanwhile carefully pit both green and black olives, cut into reasonably-sized pieces and add to the onions when these have turned golden. Cook gently over medium heat for about a quarter-hour, stirring with a wooden spoon, so that the olives are fully blended with the onions. Then add the tomato purée or canned tomatoes. Continue cooking over medium heat, stirring frequently, and season with salt and lots of chilli pepper. Simmer for about an hour.