La Pizzaiola (tomato, olive, caper sauce
Source of Recipe
Italy
List of Ingredients
3 T olive oil
2 garlic cloves, crushed
1/8 tsp red pepper flakes
1 tsp fresh oregano
3 C canned plum tomatoes, seeded and chopped
1/4 C Greek black olives, roughly chopped
2 T capers, drained
Recipe
Heat oil in a large fry pan, cook garlic, pepper flakes and oregano 1 minute. Add tomatoes, olives, capers and salt to taste. Cook uncovered, on high heat 8-10 minutes, mashing tomatoes with a fork.
Sufficient for 1 pound of pasta.
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