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Recipes

Tomato Sauce with Capers and Black Olives

From How to Cook Without a Book

1 recipe Simple Tomato Sauce (made using the choices of 3 to 4 tablespoons extra-virgin olive oil and 3 cloves garlic, minced)
4 anchovies, minced (optional; see note)
16 to 24 piquant olives, such as kalamatas, pitted and chopped coarse
2 tablespoons capers, drained

Follow the Simple Tomato Sauce recipe, stirring anchovies into the sizzling garlic until they soften and adding the olives and capers along with the tomatoes.

Yields enough for 1 pound pasta; 4 to 6 servings.

Note: Even if you are not an anchovy fan, there is a good chance you will not taste them. As Anderson notes, they are there to add depth to the overall flavor of the sauce.

 

 

 

 

(Updated: 10/28/08 SN)


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