so, i admit i had to fiddle with this one for a while. last year's tomatoes went into a lot of attempts at a classic, long cooking sauce, with limited success. this year i let go of what i thought i "had to" do to make pasta sauce and finally got it right. so, as always amounts of ingredients depend on how much you're trying to make but for the three of us i diced half of a red onion, half of a red bell pepper, half of a can of black olives, and five or so ripe amish paste tomatoes from the garden (roma's from the store would stand in just fine). a generous amount of olive oil goes in a skillet the onions and bell peppers go in first at medium high heat, to soften. when they are about halfway cooked add the olives and some anchovy paste or one fillet diced. DON'T MAKE THAT FACE, it'll stick that way, then where will you be? just buy the fishy paste and put it in, if it's a little tube put about three inches in the pan and stir it in. it makes the sauce rich, a little salty, and for some reason helps the hollow acidity of the tomatoes. once it's all mixed in add the tomatoes and if you like a sprinkle of dried basil. cook until everything is soft, if it looks dryish add some olive oil. pour over angel hair pasta and enjoy!
as a variation you can add to the onions, peppers, and tomatoes: one can of tuna, half a can of artichoke hearts, juice from the skinny half of a lemon and some chili pepper flakes.
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