14.5oz cans of tomato paste
extra virgin olive oil
butter or margarine
fresh grated parmesan cheese
garlic stuffed spanish olives, diced (Fresh Market is the only place I know of that sells them)
black olives, diced
pearl onions, diced
clove of garlic, crushed
fresh italian sausage, crumbled
tsp fresh crushed basil leaves
1/2 a bag
of "al dente
" egg-based linguine
Using the olive oil, sautee the onions, garlic and sausage until the onions
are slightly caramelized, turning a light brown color all the way through.
Add in the tomato paste, diced olives, parmesan cheese and basil leaves,
stir and simmer over medium heat, making sure the cheese is evenly
distributed within. Salt & pepper to taste.
Prepare the pasta water using a pinch of basil, olive oil, and a small
amount of garlic, and salt the water until it is properly seasoned and
boiling. Add pasta and cook for 3-4 minutes. Strain and stir in butter.
For the best results, top with additional parmesan cheese and serve with
chilled Coppola Merlot. Red wine for a red sauce.