Pasta with Tomato and Olives Sauce
Cook pasta in boiling salted water until al dente.
Blanch tomatoes in hot water, rinse in cold water and peel. Quarter and remove seeds, dice finely. Peel onion and garlic and dice finely. Heat oil in a pan and saute onion and garlic until translucent. Add tomatoes and degalze pan with wine. Simmer for about 10 minutes on low heat.
Add olives and season sauce with salt, sugar and pepper. Add drained pasta and toss well. Sprinkle with grated cheese and garnish with parsley. Serve.