Black Olive and Garlic Spaghetti Sauce
It was supper time, and I was hungry, but I didn’t want to eat meat. What could I make that’s fairly easy to make, and just as easy to eat and enjoy?
Spaghetti with Black Olives and Garlic!
Angel hair pasta, really, with black olives, minced garlic, stewed tomatoes and Italian seasonings. Simple, and delicious. But I had never actually made this black olive and garlic spaghetti sauce before, so I’ll tell you what I did.
What to do when you don’t want to cut tomatoes?
I went to the cupboard and spied a can of stewed tomatoes. I could have taken the time to cut up a few Roma tomatoes that Margie had bought that were on the counter, but I was afflicted with a hunger that needed to be satisfied soon, and I didn’t want to take the time to cut up the tomatoes. So, I opened up that can of stewed tomatoes and poured them into a pot. I also saw a can of sliced black olives. I love black olives, especially at Thanksgiving, when, as a little kid, I would put them on each finger tip, and eat them up that way. Finger food matched in the fun level only by licking applesauce from between the slits in a fork, or roasting marshmallows on a stick over an open flame. That, my friends, was close to the heights of food fun for me, as a little kid.
Pour that olive water into the sauce
I opened up the can of sliced olives and poured them in with the stewed tomatoes, olive flavored water, and all. Because, like I said, I love black olives, and more of that flavor is what I wanted. I then stirred in a heaping teaspoon of minced garlic into the pot, stirred the ingredients around, and then started the burner to warm things up to a boil. I also added Italian seasonings, and salt and pepper to taste. In another pot, already containing boiling water, I poured in some olive oil, and enough angel hair pasta to satisfy my hunger.
Time goes by so quickly when you aren’t doing much to make this meal
The pot with the sauce had been cooking longer than the pot with the pasta, in order to get all the flavors to mix well. Once the pasta was ready to be strained, it was time to eat. I decided to not pour the pasta in with the sauce, since I felt that I had enough sauce for another meal. So I spooned the sauce filled with tomatoes and olives and garlic and Italian herbs over the pasta, and mixed it into the pasta on the plate.
All of this cooking probably took about 10 or 15 minutes, before I was enjoying the flavor of the black olive and garlic imbued spaghetti sauce.
If you’re lazy, this sauce is so easy to make.
Yes, black olive and garlic spaghetti sauce is so easy to make, and I was too lazy to even cut up a few Roma tomatoes. But, it was also so good. I’ll make this again, but next time, I think I’ll also add a little feta cheese to the pasta after the sauce has been mixed in.