directions
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1
Melt the butter in a large saute pan
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2
Saute the onion very slowly for about 10 minutes
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3
Be sure not to brown
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4
Add pesto, tomatoes, and olives
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5
Simmer gently, stirring occasionally, for about 10 minutes, until the liquids are reduced slightly. Meanwhile, cook pasta until al dente, drain, and transfer to a heated serving bowl
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6
Season sauce to taste with freshly ground pepper, toss with pasta, and serve
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7
Serves 4.
Tomato Anchovy Pesto Pasta Sauce
ingredients
- 1 pound dry or 1 load fresh pasta
- 1-1/2 tablespoons butter
- 1-1/2 cups Spanish onion, thinly sliced and quartered
- 1/4 cup Herbed Anchovy Pesto (page 45) or to taste
- 3 cups sliced peeled ripe plum tomatoes
- 1/4 cup thinly sliced salt-cured dry black olives
- freshly ground pepper to taste