I saw this recipe sitting in my ‘folder of recipes that I will do someday’. Bet you have one of those folders too! There are a lot of good recipes in that folder. It was a nice, rainy Saturday with a tiny hint of autumn in the air. I made fresh tomato sauce last weekend with a enough left over to replace the can of tomatoes in this recipe. I also love olives and capers. Simple and Delicious!
(compliments Cook Country)
2 Tablespoons butter
1 small onion, diced
4 anchovy fillets (You could use anchovy paste, also. I added more olives. I am not an anchovy fan. If you want suggestions for substitution of anchovies, check here. If you love anchovies, then you are all set!)
1/2 teaspoon red pepper flakes
Salt and Pepper
1/4 teaspoon dried oregano
2 garlic cloves, minced
1 – 28 ounce can crushed tomatoes
1/4 teaspoon sugar
1/4 cup kalamata olives, chopped (Since I did not have anchovies I used 1 cup chopped olives. I used Kalamata, green and black.)
3 Tablespoons capers, rinsed and minced (I forgot this step. The capers I had were quite small so no need to mince.)
1 Tablespoon olive oil
- Melt butter in medium saucepan over medium low heat.
- Add onion, anchovies (or extra olives), pepper flakes, 1/2 teaspoon salt, and oregano and cook, stirring occasionally, until onion is golden brown, 3-5 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Stir in tomatoes and sugar, increase heat to high and bring to simmer.
- Reduce heat to medium low and simmer until thickened slightly, about 10 minutes.
- Off heat, stir in olives, capers, and oil. Season with salt and pepper to taste, and serve over pasta.
This is a quick recipe to do during the week. Mangiare bene!