TOMATO SAUCE WITH OLIVES

Tomato Sauce with Olives image

Yield makes about 1 quart; serves 4 over a pound of pasta as a main course

Number Of Ingredients 5

1/4 cup olive oil 1
1 1/4 cups mixed olives, pitted and halved 1
1 1/2 teaspoons dried crushed red pepper flakes, plus more to taste
4 cups Marinara Sauce (page 59)
1/2 cup thinly sliced fresh basil

Steps:

In a large saute pan, heat the oil over a medium-high flame. When almost smoking, add the olives and 1 1/2 teaspoons of red pepper flakes, and sauté for 3 minutes. Reduce the heat to low, carefully pour in the marinara sauce, and simmer until the flavors blend, about 10 minutes. Stir in the basil, and season the sauce with more pepper flakes to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)