A Crusty Bread Complement
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In a 10- to 12-inch saute pan, heat the olive oil. Add the garlic and cook, stirring, until golden, about 2 minutes. Add the olives with a pinch of red chile flakes and freshly cracked pepper. Cook for 3 minutes, or until warmed through.
Add the tomato sauce, bring to a simmer and cook for 1 minute at a simmer. Alternately, for a different texture where the olives fall away from the pits and become softer, cook them for 20-30 minutes. Either way, serve it with crusty bread.
Food styled by Karen Pickus