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
Directions
Melt the butter in a large saute pan
Saute the
onion very slowly for about 10 minutes
Be sure
not to brown
Add pesto, tomatoes, and olives
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
Season sauce to
taste with freshly ground pepper, toss with pasta,
and serve
