Pasta with Tomato and Olive Puree

• Salt and black pepper to taste
• 1/2 cup extra virgin olive oil
• 1 tablespoon minced garlic
• About 1 pound ripe fresh or canned tomatoes, peeled, seeded, drained if canned, and chopped
• 1/2 pound good-quality black olives (page 18)
• 3 or 4 anchovy fillets
• 1 pound any good-quality pasta
• Chopped fresh parsley leaves for garnish

1. Bring a large pot of water to a boil and add salt.
2. Put half the olive oil in a 10- or 12-inch skillet over medium-high heat.
3. Add the garlic and, when it sizzles, the tomatoes, along with some salt and pepper.
4. Cook, stirring occasionally, until the tomatoes break up and the mixture becomes saucy, about 15 minutes.
5. Meanwhile, pit the olives: press on them with the broad side of a knife to break them, then remove the pit.
6. Combine them in a small food processor with the anchovies and the remaining olive oil.
7. Pulse the machine until you have a fairly smooth paste.
8. Stir this paste into the tomato sauce and keep warm, stirring occasionally.
9. Cook the pasta until it is tender but not mushy.
10. Serve with the sauce, garnished with the parsley.

salt, extra virgin olive oil, garlic, tomatoes, black olives, anchovy fillets, pasta, parsley

Taken from www.epicurious.com/recipes/food/views/pasta-with-tomato-and-olive-puree-385914 (may not work)