Black Olives With Tomatoes And Capers Recipe

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   * Note: About 48 medium-sized canned, low-salt, pitted black olives, liquid removed and broken by hand or possibly minced into about 4 pcs each.

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   In a large skillet or possibly saucepan, heat the extra virgin olive oil with the garlic and onion over moderate heat.

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   When they sizzle, add in the tomatoes, breaking them up with your hands.

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   Then stir in the remaining ingredients.

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   Simmer the sauce till it is thick but still slightly liquid, 5 to 7 min.

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   Serve over cooked pasta.

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   This recipe serves 4.

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   Comments: Most of us tend to think of olives as a salty, fatty food.

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   But it's possible to buy low-salt black olives - featured in this Mediterranean-style sauce - which have all the good flavor without all of the salt.

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    Yes, the capers which lend spark to the sauce are themselves salty; but you can cut down on their saltiness by choosing a brand which ranks salt further down - and thus in lesser concentration - on the ingredients list, and then draining and rinsing the capers well before adding them.

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    Serve with medium-to-large strands, ribbons, or possibly shapes.

* Per serving · 4 servings · Values may vary.

No additional tips available.