For the recipe, we'll go with Mario Batali's, since I luft him:
Yield: 5 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Ease of preparation: easy
1/4 cup extra-virgin olive oil
1 red onion, thinly sliced
1/2 cup Gaeta olives, pitted but left whole
1 (28-ounce) can peeled tomatoes, juices drained and set aside for another use, tomatoes cut into 1/2-inch strips
1 bunch basil, leaves cut chiffonade
1/4 cup freshly grated caciotta
In a 12 to 14-inch nonstick saute pan, heat the oil over medium heat until just smoking. Add the onion and cook 7 to 9 minutes, until softened and light brown. Add the olives and tomatoes, season lightly with salt, and cook slowly for 18 to 20 minutes, until the tomatoes start to break down.
Points: France-3, Italy-1, Me-1. Mmmmmm, purgatory.