Recipe for Black Olives With Tomatoes And Capers Over Pasta


1 tablespoon olive oil
3 medium garlic cloves, chopped fine
1 small onion, coarsely chopped (3oz
1 can salt-free whole tomatoes (16-ounce; )
1 cup pitted black olives, medium, draine; d and broken up
3 tablespoon capers, drained & rinsed
1 tablespoon balsamic or good quality red wine v; inegar
1 tablespoon double-concentrate tomato paste
2 teaspoon sugar
1/2 teaspoon dried oregano
1 cooked pasta of your choice


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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