1 15-ounce can Italian stewed tomatoes, halves
10 Spanish olives, Manzanilla (maybe 7 Queen Anne)
1/4 cup raw, slivered almonds
1 tablespoon minced garlic
1 tablespoon leftover pesto, optional
black pepper, fresh ground if handy, to taste
Heat sauce pan on medium heat just enough to loosen up about a tablespoon of olive oil. Toss in the tablespoon of garlic, and grind a little pepper on the pile.
Food processor: First, pulse the almonds until they're in tiny nuggets, barely a centimeter. Put them in the pan, give it all a stir.
Then the olives, also, just until they're nuggetty. Put them in the pan, give it all a stir.
Remove the tomato chunks from the can and process them until they're broken apart, but not pureed. All of the tomatoes go in at the pan, along with the tomato juice in the can.
More pepper, another stir, and if you want a little extra salty tang, stir in a dollop of cilantro pesto. Basil works, too, but I like the cilantro.
Stirring every so often, keep the sauce at barely a bubble, and let it reduce. This makes a crunchy, poppy sauce that is perfect for thick noodles. It's also great for people just making the transition to whole wheat pasta and can't seem to find a sauce that doesn't disappear in the wheat.