Sometimes less is more and that is definitely the case for this pasta sauce. You only need a few ingredients but it is packed with flavour.
The key to this dish being so flavourful is getting the tastiest cherry tomatoes you can find. Some cherry tomatoes look great but lack flavour, you’re looking for ones that are bursting with flavour as they are the star of the show.
I use green Spanish olives just because I prefer them but any olives would work. Just be sure to drain them thoroughly and taste test the sauce before adding salt as you don’t want the dish overly salty. It was only when I was in my early thirties I started to like olives and now I enjoy them as a snack as much as I do in a dish. Isn’t it funny how our taste buds change?
Whilst this sauce is absolutely delicious over pasta, it is also delicious over some toasted good-quality gluten-free bread, it’s like a revamped tomatoes on toast!
-1 Tbsp. olive oil
-1 & 1/2 cups (approx.275g) cherry tomatoes, washed
-1/4 cup (approx. 75g) Spanish olives or olives of your preference, quartered
-1 small garlic clove, crushed
-2 Tbsp. tomato puree mixed with 4 Tbsp. water
– 1 tsp. balsamic vinegar
-salt & pepper to taste
-fresh basil leaves, finely chopped (optional)
How To Make
Heat the oil in medium-sized saute or frying pan.
Once the oil is hot, add the tomatoes and stir the tomatoes or shake the pan often to move the tomatoes around. Be careful as the oil may spit if you think the oil is too hot reduce heat.
Once the tomatoes are starting to soften and split, reduce the heat to low and add the olives and garlic, stirring often so the garlic doesn’t burn.
Pour in the tomato puree and water mixture and simmer gently for 4-5 minutes.
Once the sauce has thickened pour in the balsamic vinegar and add salt and pepper to taste. Simmer for a couple of minutes for the balsamic to work its magic!
Pour sauce over freshly cooked pasta and sprinkle over the basil leaves if using.
Store any leftover sauce in an airtight container in the refrigerator for up to 4 days.