Tomato Sauce with Capers & Olives

This sauce best served with Farfalle.

Photo by Tonya S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3

    Tbsp extra-virgin olive oil

  • 2

    Tbsp finely chopped flat-leaf parsley

  • 1 1/2

    tsp finely chopped garlic

  • 2

    cups chopped canned peeled tomatoes

  • 2

    Tbsp Capers

  • 1/4

    cup chopped pitted black olives

  • Salt

Directions

Toss this sauce with 1 pound cooked pasta. In a medium skillet, olive oil, parsley and garlic over medium-high heat. When the garlic is sizzling, add tomatoes with their juice and season with salt. Lower the heat to medium and cook, stirring occasionally, until the liquid has evaporated and the oil begins to separate from the sauce, 20 to 25 minutes. Add capers and olives, stir to heat through.

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