Shelly's Recipe

TOMATO SAUCE WITH FRESH BASIL OLIVES AND FETA

Category: Sauces - Miscellaneous

Olive oil, as needed
1/3 cup chopped yellow onion
4 garlic cloves, minced
2 (28-ounce) cans whole or diced tomatoes, undrained
1 teaspoon crushed red pepper flakes
3 teaspoons dried oregano
Salt and fresh ground black pepper, to taste
1 teaspoon sugar
1/2 cup kalamata olives, pitted and halved
1 cup torn fresh basil leaves (can use more)
1 cup crumbled feta (can use more)
1 pound uncooked penne pasta

Heat the oil in a large saucepan over medium heat (use enough oil to coat the bottom of the pot). Add in onion; saute until softened (about 3 minutes). Add the garlic and cook until softened (about 1 minute).

Add the tomatoes and their juices, crushed chili flakes, oregano, salt, and sugar; bring to a boil, reduce heat to medium-low and simmer uncovered (crushing the tomatoes with the back of a wooden spoon if using whole tomatoes) until the sauce thickens slightly (about 30 minutes). Remove from heat; mix in the olives, basil, and feta then season with salt and pepper; keep warm over low heat.

Cook the penne to al dente; drain and divide among individual plates. Spoon the sauce over the top. Servings 4-6