Title: Black Olives with Tomatoes & Capers Over Pasta
Categories: Pasta Sauce Lowcal
Yield: 4 Servings
| 1 | tb | Olive oil |
| 3 | md | Garlic cloves, chopped fine |
| 1 | sm | Onion, coarsely chopped (3oz |
| 1 | cn | Salt-free whole tomatoes (16-ounce) |
| 1 | c | Pitted black olives, medium, drained and broken up |
| 3 | tb | Capers, drained & rinsed |
| 1 | tb | Balsamic or good quality red wine vinegar |
| 1 | tb | Double-concentrate tomato paste |
| 2 | ts | Sugar |
| 1/2 | ts | Dried oregano |
| | | 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.