1/2 cup dry red wine or 2 tablespoons balsamic vinegar
1 tablespoon sugar
1 tablespoon chopped fresh or 2 teaspoons dried basil
2 tablespoons tomato paste
1/2 teaspoon dried Italian seasoning
1/4 teaspoon black pepper
2 (14.5-ounce) cans diced tomatoes, undrained
1/4 cup chopped pitted green olives
2 tablespoons chopped fresh parsley
1 tablespoon capers
1/2 teaspoon anchovy paste
1/4 to 1/2 teaspoon crushed red pepper
How to Make It
Heat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; sauté 5 minutes. Stir in wine and next 6 ingredients (wine through tomatoes), and bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stir in olives and remaining ingredients; cook until thoroughly heated.
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Really good! Very flavorful, yet simple and easy to make. The only changes I made was kalamata olives in place of the green olives and doubling the capers. Next time I will double the olives and anchovy paste for an extra kick. Will be making again!
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