Ingredients Jump to Instructions ↓

  1. 1 pound dried spaghetti

  2. 1/4 cup olive oil

  3. 1 1/4 cups mixed olives, pitted and halved

  4. 1/2 tablespoon red pepper flakes, plus more if desired

  5. 3 cups tomato sauce, recipe follows

  6. 1/2 cup grated Parmesan

  7. 1/2 cup basil leaves, shredded

  8. 1/2 cup extra-virgin olive oil

  9. 1 small onion, chopped

  10. 2 cloves garlic , chopped

  11. 1 stalk celery, chopped

  12. 1 carrot , chopped Sea salt and freshly ground black pepper

  13. 2 (32-ounce) cans crushed tomatoes

  14. 2 dried bay leaves

  15. 4 tablespoons unsalted butter, optional

Instructions Jump to Ingredients ↑

  1. In a large pot, bring 6 quarts of salted water to a boil. When water comes to a boil , add pasta, stirring constantly for the first minute to help prevent spaghetti from sticking together. Cook until al dente , about 8 to 10 minutes. In a large saute pan, heat oil. When almost smoking, add olives and red pepper flakes. Saute for 3 minutes over medium high heat. Reduce heat to low and carefully pour in tomato sauce and simmer for 10 minutes. Drain pasta in a colander , reserving 1/4 cup pasta water. Add pasta to the sauce and toss to coat completely. Add pasta water if you need to thin out the sauce a bit. Plate pasta and sprinkle with Parmesan cheese and basil. In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add 1/2 the tomato sauce into the bowl of a food processor . Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months. Yield: 6 cups


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