Pasta with Black Olives, Tomatoes and Capers
|Olive oil||1 Tablespoon|
|Garlic||3 Clove (15 gm), chopped fine (Medium Sized Ones)|
|Onion||3 Ounce, coarsely chopped (Small Sized Ones)|
|Canned no salt added whole tomatoes||16 Ounce (1 Can)|
|Canned low salt pitted black olives||1 Cup (16 tbs), drained and broken by hand or chopped into about 4 pieces each (About 48 Medium-Sized Ones)|
|Capers||3 Tablespoon, drained and rinsed|
|Balsamic vinegar/Red-wine vinegar||1 Tablespoon|
|Concentrated tomato paste||1 Tablespoon (Double-Concentrate)|
|Dried oregano||1⁄2 Tablespoon|
|Pasta||1 Pound, cooked and drained|
In a large skillet or saucepan, heat the olive oil with the garlic and onion over moderate heat.
When they sizzle, add the tomatoes, breaking them up with your hands.
Then stir in the remaining ingredients.
Simmer the sauce until it is thick but still slightly liquid, 5 to 7 minutes.
Serve over cooked pasta.