Tuesday, December 7, 2010

Farfalle in Tomato Sauce and Black Olives

Recipe for 4

500g. farfalle pasta
3 tablespoons olive oil
1 clove garlic, pureed
1 cup grated tomatoes
1/2 cup white wine
3 tablespoons pine nuts
15-20 black olives, seedless, finely chopped
1 teaspoon dry basil, crushed
½ teaspoon sugar


Prepare the pasta according to package directions for al dente. Place pasta under running water to stop cooking and return to pot. Pour 2 tablespoons olive oil over the pasta and toss to coat it.
Place in a large frying pan 3 tablespoons olive oil let it warm up. Sauté for 2-3 minutes the pine nuts and the pureed garlic. Season with salt and pepper and add the dried basil. Stir for a minute and add the grated tomatoes and 1/3 cup water. Bring to boil over low heat and simmer for 10 minutes (no lid). Add the wine and simmer for another 15 minutes or until the sauce thickens. 3 minutes before the end add the sugar and stir the sauce.
When the sauce thickens add to pan the pasta and stir to combine. Add chopped olives and continue to stir gently stir until heated pasta.
Serve the pasta while still hot and sprinkled with grated parmesan. Enjoy!