I love “minimalist” pasta sauces. I find that the less ingredients you use, the quality of your ingredients becomes more important.
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1/2 cup pitted mixed olives, chopped
2 heirloom tomatoes, chopped
2 cloves rocambole garlic, peeled and sliced
freshly ground black pepper
a generous handful of mint, finely chopped
a generous handful of parsley, finely chopped
Prepare pasta according to package directions. Drain, reserving about 1/4 cup pasta water. Set aside.
Gently warm olive oil in a large skillet over medium heat. Add garlic and cook until garlic takes on a little color, about 1 minute. Add olives and tomatoes and cook until olives are warmed through, about 5 minutes. Taste for salt and pepper, then stir in half of the herbs. Add pasta to the skillet; stir. If the sauce seems too dry, add reserved pasta cooking water tablespoon by tablespoon until desired consistency is reached. Taste for salt and pepper once more. Spoon onto serving plates, top each serving with remaining herbs, then serve at once.
Time: 30 minutes, including prep.