In short. The sauce of Brindisi: onion softened in oil, tomatoes, and black olives with parsley added at the end. Cooked in minutes, and deliberately plain.
A coastal sauce with no fish in it — proof of the point that Apulian everyday cooking leans on the land even where the sea is in sight.
Ingredients
- 500 g of linguine or spaghetti
- 600 g of peeled or fresh tomatoes
- 40 g of onion
- 100 g of black olives
- 70 g of extra virgin olive oil
- parsley, salt
Method
1. The base. Slice the onion thinly and let it brown gently in the oil.
2. The tomatoes. Add them cut into pieces, with salt, and cook for a couple of minutes.
3. Finishing. Add the black olives, stoned and halved, together with minced parsley.
4. The pasta. Cook the linguine and dress with the sauce.
More on the first courses page.
