Pasta with Tomato and Black Olive Sauce

© Chris Court

Pasta with Tomato and Black Olive Sauce


Barbara Lynch’s rustic pasta is very adaptable to whatever summer vegetables are at their peak. Here she uses tomatoes, zucchini, summer squash and eggplant.

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  1. 5 tablespoons extra-virgin olive oil

  2. 1 small white onion, finely chopped

  3. 5 garlic cloves, finely chopped

  4. 7 oil-packed anchovy fillets, drained and chopped

  5. 2 carrots, peeled and cut into 1/4-inch dice

  6. 2 celery ribs, cut into 1/4-inch dice

  7. 2 zucchini, cut into 1/4-inch dice

  8. 1 eggplant, cut into 1/4-inch dice

  9. 1 summer squash, cut into 1/4-inch dice

  10. 3/4 teaspoon crushed red pepper

  11. Kosher salt

  12. Freshly ground pepper

  13. 1/2 cup dry white wine

  14. 5 plum tomatoes, cut into 1/4-inch dice

  15. 1/2 cup pitted black olives, coarsely chopped

  16. 10 fresh basil leaves

  17. 1 pound strozzapreti or other pasta

  18. Freshly shaved Parmigiano-Reggiano cheese, for serving

  1. In a large pot, heat 2 tablespoons of the olive oil. Add the onion, garlic and anchovies and cook over moderate heat, stirring occasionally, until starting to soften, 5 minutes. Stir in the carrots and celery and cook, stirring occasionally, until softened, 7 to 8 minutes. Add the zucchini, eggplant, summer squash, crushed red pepper and the remaining 3 tablespoons of olive oil and season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened, 15 minutes. Add the wine and simmer for 2 minutes. Add the tomatoes, olives and basil and cook, stirring, for 10 minutes. Season with salt and pepper.
  2. Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1/2 cup of the pasta cooking water. Add the pasta and cooking water to the vegetables, season with salt and pepper and cook over moderate heat, tossing, until saucy. Transfer to a bowl, garnish with Parmigiano and serve.
Make Ahead
The sauce can be refrigerated for 2 days. Reheat before proceeding.

Suggested Pairing

Earthy, medium-bodied Chianti Classico.