Black Olive Sauce

By bakers_delight85

Prepare this pungent olive sauce early in the day and let it sit at room temperature so the flavors develop. I serve it over farfalle, but any short cut of macaroni will do.

Ingredients

• 7 Tbsp. extra virgin olive oil
• 1 medium onion, peeled and diced
• 1/2 cup pitted and chopped black oil-cured olives (about 27 olives)
• 3 plum tomatoes, peeled, seeded and diced
• Fine sea salt
• Freshly ground black pepper
• 1 Tbsp. chopped flat-leaf parsley

Preparation

Step 1

Heat the olive oil in a medium saucepan. Add the onion and stir over medium heat until it has softened. Add the olives, tomatoes, salt and pepper. Stir the mixture well and let it simmer, covered, for 10 minutes.
Turn off the heat, add the parsley, and stir to blend. Let the sauce at room temperature for several hours. When ready to use, reheat the sauce. Use it on pasta, fish or pork.