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Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil

  2. 3 tablespoons 45ml Garlic cloves - chopped fine (medium)

  3. 1 tablespoon 15ml Onion - coarsely chopped (small)

  4. 1 Salt-free whole tomatoes - (16-ounce)

  5. 1 cup 237ml Pitted black olives - drained and broken

  6. 3 tablespoons 45ml Capers - drained & rinsed

  7. 1 tablespoon 15ml Balsamic or good quality - red wine vinegar

  8. 1 tablespoon 15ml Double-concentrate tomato - paste

  9. 2 teaspoons 10ml Sugar

  10. 1/2 teaspoon 2 1/2ml Dried oregano

  11. Cooked pasta of your choice

Instructions Jump to Ingredients ↑

  1. In a large skillet or saucepan, heat the olive oil with the garlic and onion over moderate heat. When they sizzle, add the tomatoes, breaking them up with your hands. Then stir in the remaining ingredients. Simmer the sauce until it is thick but still slightly liquid, 5 to 7 minutes. Serve over cooked pasta.

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