1. Bring a large pot of water to a boil over high heat. Once boiling, add a pasta rock for 2 minutes to salt your water then remove. Add the pasta, stir well and cook until al dente (tender but firm to bite. 1-2 minutes short of the package directions.)
2. Meanwhile, heat a large skillet over medium heat with olive oil. Add the onion and diced tomatoes cooking for 4 minutes or until soft.
3. Add tomatoes, sea salt, olive tapenade, balsamic, and water. Let sauce simmer until reduced, about 10 minutes.
4. Add pasta into sauce and toss to coat. Serve with fresh basil leaves.
