I don't often treat myself to fresh basil, but when I do I usually make something like this tomato-based pasta sauce with olives and fresh basil, garnished with mozzarella. It's a classic combination, and the sauce doesn't take long to make due to there being no onions and the fact that, as usual, I use tinned tomatoes rather than fresh.
Step 1
Get out your ingredients and prep your garlic. Make sure to have the tomatoes ready to throw in so you don't waste precious time opening the tin while the garlic cooks as garlic burns fast.
Step 2
Heat two tablespoons of the olive oil gently in a small pot or pan and fy the garlic for 20-30 seconds, stirring to ensure it doesn't burn. Then add the tomatoes, stir, and turn the heat up to medium.
Wait for the tomatoes to reach a vigorous simmer while you slice the olives.
Step 3
Turn the heat down to a gentle simmer and add your olives. Tear the basil roughly by hand, or chop with a sharp knife, and add that in too.
Partially cover and cook on low for 15 minutes or until it reaches your desired consistency.
Step 4
While the sauce is cooking, start cooking your pasta, tear or chop your mozzarella into little chunks and grate your parmigiano.
Step 5
Salt the sauce to taste and add the pasta. (You may find that the sauce needs no salt at all, as the olives you've added are salty themselves.)
Once the pasta is evenly coated in the sauce, dish out and garnish with mozzarella, parmigiano, a drizzle of olive oil, and black pepper (in that order!).
