Spicy Tomato Sauce With Olives And Capers
source: Vegan Feast Catering
I’m a sucker for a great pasta sauce. Nothing makes me happier than ripe, juicy tomatoes, seasoned to perfection. And, if this wondrous sauce also happens to contain a couple of olives, that’s even better.
Spicy Tomato Sauce with Olives and Capers came from a book called Pasta e Verdura. The book is written by renowned cook, Jack Bishop. The only changes I made to the original recipe were to double the garlic and to add a sprinkle of Parmesan.
One 28-ounce can Italian Style whole tomatoes, drained
1/4 cup olive oil
8 medium cloves garlic, minced
1/2 teaspoon hot, red pepper flakes or to taste
8 large black olives (about 2 ounces), pitted and chopped
8 large green olives (about 2 ounces), pitted and chopped
2 tablespoons drained capers
salt to taste
1 pound pasta
1. Bring 4 quarts of salted water to a boil in a large pot for cooking the pasta.
2. Roughly chop the tomatoes.
3. Heat the oil in a large skillet. Add the garlic and hot red pepper flakes and saute over medium heat until the garlic is golden, about 2 minutes.
4. Add the tomatoes, olives and capers to the pan. Simmer, occasionally using a spoon to break apart the tomatoes, until the sauce thickens, about 15 minutes. Add salt to taste. (If the olives and capers are very salty, the sauce may require very little salt.)
5. While preparing the sauce, cook and drain the pasta. Toss the hot pasta with the tomato sauce. Mix well and transfer portions to warm pasta bowls. Serve immediately.
My note: Sprinkle with a little Parmesan for extra flavor.