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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 tablespoon(s) olive oil |
2 clove(s) garlic, minced |
1 (1-lb. 12-oz) can(s) italian-style peeled tomatoes |
1/4 cup(s) kalamata olives, pitted and chopped |
2 teaspoon(s) capers |
1/2 teaspoon(s) dried red pepper flakes, or to taste |
1/2 teaspoon(s) dried oregano |
1 pinch(s) coarsely ground black pepper |
1 (2-oz.) can(s) anchovies, drained, blotted dry, and minced |
2 tablespoon(s) fresh italian parsley, chopped |
salt |
Directions:
1. Heat oil in a large skillet; add garlic; saute over low heat about 1 minute; do not brown. Stir in tomatoes with their juice, olives, capers, red pepper flakes, oregano, and black pepper; cook over medium heat, stirring to break up tomatoes until the sauce thickens, about 15 minutes. Stir in anchovies and parsley; simmer 2 minutes. Add salt to taste.
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