NO PHOTO
Ingredients
Servings
- extra virgin olive oil1/4–1/2 cup
- garlic, みじん切り6 clove
- crushed tomatoes, 砕いたもの1 can
- Kalamata olives, 種を除いて刻む1/2 cup
- pitted black olives, 塩漬け。刻む1/2 cup
- capers, 水洗いする2 tbsp
- red chilli flakes1 tsp
- oregano, 乾燥1 tsp
- pepper1/8 tsp
- parsley2 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Heat oil in a large skillet.
Add garlic and sauté over medium heat until garlic starts to brown lightly.
Add oregano, pepper, olives, capers, and tomatoes. Simmer for about 15 minutes.
Add parsley and cook for another 2 minutes.
Add salt to taste.
Pour over 1 pound (450 g) of cooked pasta, and serve.
