Bruce and Dana’s Pasta Sauce
Loosely adapted from Gourmet
3-4 servings

This is the kind of sauce that really hugs the noodles so it is best with something short and ridgey, like radiattore.  In this dish, I like it pretty dry, so I usually make one pound of pasta with this much sauce.  This last time, I made 3/4 of a pound and you can see it is a little saucier.  Do what you like best.  Also, if you don’t sprinkle with Parmesan, this dish is vegan.

1/2 cup dry sherry
1/2 cup water
1 6-oz. can tomato paste
1 cup Kalamata olives, pitted and coarsely chopped
3 garlic cloves, minced or pressed
1/2 tsp. crushed red pepper flakes (less if you don’t like heat)
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. sugar
2 tbsp. dry red wine
1 tsp. balsamic vinegar

Put all ingredients in a saucepan and bring to a simmer.  Cook, uncovered, until thickened, about 20 minutes.  Boil pasta (3/4 to 1 pound) until al dente.  Scoop the pasta directly into the sauce pan and stir well to combine.  Serve with a sprinkle of Parmesan cheese.