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Categories:
black olives olive oil garlic Italian style red peppers tomato paste capers oregano red pepper anchovies parsley
Viewed: 81 - Published at: 9 years agoIngredients
- 1/4 c. black olives
- 2 Tbsp. olive oil
- 2 cloves garlic, chopped
- 1 can (32 oz.) Italian style peeled tomatoes, undrained
- 1 jar roasted red peppers cut into strips
- 1 Tbsp. tomato paste
- 2 tsp. capers
- 1 tsp. dried oregano
- 1/4 tsp. crushed red pepper flakes
- 1 flat can (2 oz.) anchovies
- 2 Tbsp. chopped parsley
Method
- Cut olives into small pieces.
- In large skillet, heat oil over low heat.
- Add garlic and cook, stirring 1 minute or until golden. Stir in tomatoes with juice, roasted pepper, tomato paste, olives, capers, oregano and red pepper.
- Cook over medium heat about 15 minutes until sauce thickens.
- Stir in anchovies and parsley and simmer 2 minutes longer.
- Remove from heat and cool. Serve over your favorite pasta.
