I am all about quick tomato sauce for pasta…especially when it gets hot outside. The last thing I want to do is stand in front of a hot stove and cook. Last night, dinner took literally 25 minutes to make…it was delicious, and I hardly broke a sweat!

As the water heats up for the pasta, finely chop one or two shallots. Then thinly slice a cup of small green olives with or without pimentos. Add a good drizzle of olive oil to a sauté pan, then add the onion and olives and sauté on medium heat until the shallot softens. Add a 1/4tsp (or more if you like more heat) of red pepper flakes and stir well.

Then add 1 can of crushed tomatoes (I actually quickly pureed them in a bowl with an immersion blender first and then added them to the sauté pan). Reduce heat to medium low, season to taste with salt and pepper, and allow the sauce to simmer partially covered while the pasta cooks. When cooked al dente, drain the pasta and add it directly to the skillet. Give it a good mix and enjoy! (As always…I used 1Lb of pasta).

Buon Appetito!