Pasta with Tomato and Olive Puree

1. 1

   Bring a large pot of water to a boil and add salt.

2. 2

   Put half the olive oil in a 10- or 12-inch skillet over medium-high heat.

3. 3

   Add the garlic and, when it sizzles, the tomatoes, along with some salt and pepper.

4. 4

   Cook, stirring occasionally, until the tomatoes break up and the mixture becomes saucy, about 15 minutes.

5. 5

   Meanwhile, pit the olives: press on them with the broad side of a knife to break them, then remove the pit.

6. 6

   Combine them in a small food processor with the anchovies and the remaining olive oil.

7. 7

   Pulse the machine until you have a fairly smooth paste.

8. 8

   Stir this paste into the tomato sauce and keep warm, stirring occasionally.

9. 9

   Cook the pasta until it is tender but not mushy.

10. 10

    Serve with the sauce, garnished with the parsley.

* Per serving · 4 servings · Values may vary.