tablespoons Colavita Extra Virgin Olive Oil
small onions, chopped
pound fresh okra, cut up,
or one 10-ounce package, frozen
32-ounce can plum tomatoes, chopped
teaspoon dried thyme
teaspoon balsamic vinegar
Salt to taste (optional)
Freshly ground black pepper to taste
Serves 4 to 6.
In a medium skillet, heat the Colavita Extra Virgin Olive Oil and sauté the garlic, onions and bay leaf. Discard the garlic when it turns golden. Add the okra and sauté for 3 to 4 minutes, and add the tomatoes, thyme, vinegar, salt and pepper. Cover and simmer for 15 to 20 minutes, or until the okra is cooked.
Meanwhile, cook the pasta.
Toss the pasta with the okra sauce. Discard the bay leaf and serve.