Maghreb Style Tomato Olive Caper Sauce
1 bay leaf
Salt & pepper to taste
2 tsp. sugar
2 cans warm water (use tomato paste can)
1 lb. spaghetti
1. Bring a large pot of salted water to a boil, add the pasta and cook until al dente. Strain when ready.
2. In a large saucepan, add the olive oil on medium heat. Add the diced onion and cook until the onion is soft and just golden about 8-10 minutes. Add the minced garlic and sauté for another minute.
3. Next, add the tomato paste in the center of the pan. Mix it with the oil, garlic and onions. Spread the tomato paste mixture out on the pan. Sauté undisturbed for 3 minutes. Leaving the tomato paste to sauté undisturbed helps caramelize it which increases the flavors of the sauce. Stir and sauté for another 3 minutes undisturbed. Add the salt, pepper, sugar, and bay leaf and stir well scraping the bottom.
Posted by Alba Carbonaro Johnson