Chris's BONUS Week Fifty Recipe: Spicy Kalamata Sauce

I had leftover kalamata olives from our department potluck this week, and I decided I wanted to use them in a pasta sauce. This sauce is really a modified puttanesca sauce without anchovies or capers. The amounts on the spices are approximate.

Spicy Kalamata Sauce

1/2 onion, chopped

5-6 cloves garlic, minced

olive oil

1-28 oz can crushed fire-roasted tomatoes

1/2 t dried basil

1/2 t dried oregano

1/2 t dried marjoram

1/2 t crushed red pepper

3/4 c chopped kalamata olives

Saute the onion and garlic in the olive oil. Add the remaining ingredients. The longer you let this simmer, the better it's going to taste.

Would I make this recipe again? I certainly would, but I wouldn't serve it to my mother, not with all that garlic!