Sometimes you gotta eat

And we've had this awesome looking bag of picholine olives sitting around since Christmas...

Loosely based on a Puttanesca sauce

1 medium onion - chopped
1 med carrot - chopped v. fine

4-6 cloves garlic
1 bag of olives - drained, rough chopped (and pitted if need be) (~1 c olives)

~1 tsp red pepper flakes
~1 tsp oregano
~3 tsp basil - fresh... chopped
black pepper - ground

~2 tsp - 1 TSP anchovy paste (some recipes call for simmering this first)
15 oz can diced/ crushed tomatoes
2 x 6 oz tomato paste


1. Saute onions and carrots until onions start turning translucent


2. Saute crush garlic cloves into mix, saute
3. Add olives, saute a little

4. Add herbs and anchovy paste - stir

5. Add tomatoes and tomato paste - stir

6. Add 1/4- 1/2 cup water so its smooth and thick : not too thick, not too thin
7. Let simmer for half hour or more (our simmered an hour+); add more anchovy paste to taste; keep adding a little water so the sauce stays smooth and doesn't stick.
8. Cook up your favorite pasta (we're using Farfalle) and smother with sauce.