Tagliatelle with Spicy Tomato Sauce
Cook pasta in salted boiling water, according to package directions. Drain. Peel and cut onions and garlic into small cubes. In a large pot, fry onions and garlic in hot olive oil until translucent.
Chop olives. Rinse, core and chop tomatoes. Add olive, fresh tomatoes and the canned tomatoes to the pan. Season with salt, pepper, espelette pepper and cumin. Simmer over low heat, about 10 minutes.
Rinse basil and shake dry. Toss pasta with sauce and divide among four plates. Sprinkle with Parmesan and garnish with basil.