- Adapted from The Splendid Table
This quick and easy sauce tastes best if allowed to sit at room temperature for several hours before serving. If you're the kind of person who can't pass by a bowl of tomatoes and herbs without having a little sample (ahem) you may want to double the recipe (or hide the spoon).
This recipe is made for interpretation; simply leave out or add whatever herbs or other ingredients you like or have on hand. I love Greek kalamata olives so I tossed them in; other olives would be nice too. Sometimes I skip the pasta altogether and just sop up the sauce with a hunk of warm crusty bread.
In a large bowl, stir together the tomatoes, olive oil, kalamata olives, capers, basil, Greek oregano, garlic, salt, and several grinds of black pepper. Let stand at room temperature, stirring occasionally, for several hours, or at least while you cook the pasta.
Cook the pasta in a large pot of boiling salted water, stirring often, until slightly undercooked. Drain in a colander.
Spoon off some of the tomato sauce juice and put it into the empty pasta pot, then set it over medium-low heat, add the drained pasta, and toss until the juices are absorbed. Add the pasta to the bowl of sauce and toss to combine.
Season to taste and serve, passing the freshly grated cheese at the table. Hunks of warm crusty bread to sop up the sauce are optional.
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|Serving Size: 1 Serving (482g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 18 (69%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 274.5mg||9 %|
|Potassium 37.2mg||1 %|
|Total Carbohydrate 2.3g||1 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 1.2g|
|Protein 0.6g||1 %|
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Calories per serving: 26
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