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Categories:
extra-virgin olive oil garlic onion salt black olives capers red wine vinegar double-concentrate sugar oregano Cooked pasta
Viewed: 2 - Published at: 9 years agoIngredients
- 1 Tbsp. Extra virgin olive oil
- 3 med Garlic cloves, minced fine
- 1 sm Onion, coarsely minced (3oz
- 1 can Salt-free whole tomatoes (16-oz)
- 1 c. Pitted black olives, medium, liquid removed and broken up
- 3 Tbsp. Capers, liquid removed & rinsed
- 1 Tbsp. Balsamic or possibly good quality red wine vinegar
- 1 Tbsp. Double-concentrate tomato paste
- 2 tsp Sugar
- 1/2 tsp Dry oregano Cooked pasta of your choice
Method
- In a large skillet or possibly saucepan, heat the extra virgin olive oil with the garlic and onion over moderate heat.
- When they sizzle, add in the tomatoes, breaking them up with your hands.
- Then stir in the remaining ingredients.
- Simmer the sauce till it is thick but still slightly liquid, 5 to 7 min.
- Serve over cooked pasta.
