Black olives with tomatoes and capers over pasta
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 3 | mediums | Garlic cloves, chopped fine |
| 1 | small | Onion, coarsely chopped (3oz |
| 1 | can | Salt-free whole tomatoes (16-ounce) |
| 1 | cup | Pitted black olives, medium, drained and broken up |
| 3 | tablespoons | Capers, drained & rinsed |
| 1 | tablespoon | Balsamic or good quality red wine vinegar |
| 1 | tablespoon | Double-concentrate tomato paste |
| 2 | teaspoons | Sugar |
| ½ | teaspoon | Dried oregano |
| Cooked pasta of your choice | ||
Directions
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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