Directions:
- Smash olives with the flat side of a chefs knife on a cutting board. This will loosen the pit for easy removal.
- Roughly chop pitted olives and capers, set aside.
- Heat the olive oil at medium, until a reflection of light shimmers on the surface of a cast iron pan.
- Add diced shallots and stir/cook until they are translucent.
- Add garlic and chili and stir until the garlic is toasted.
- Chop the fresh tomatoes into quarters and add to the hot pan.
- Add a splash of red wine.
- Put the remaining ingredients in the pan and stir.
- Simmer and stir without a lid on medium heat until the sauce thickens.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 256.12 Kcal (1072 kJ) | ||
| Calories from fat | 183.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.44g | 31% | |
|---|---|---|---|
| Sodium | 1652.43mg | 69% | |
| Potassium | 459.52mg | 10% | |
| Total Carbs | 20.26g | 7% | |
| Sugars | 8.72g | 35% | |
| Dietary Fiber | 3.48g | 14% | |
| Protein | 3.5g | 7% | |
| Vitamin C | 17.6mg | 29% | |
| Iron | 1.1mg | 6% | |
| Calcium | 87.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 124.02 Kcal (519 kJ) | ||
| Calories from fat | 89.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.9g | 31% | |
|---|---|---|---|
| Sodium | 800.16mg | 69% | |
| Potassium | 222.52mg | 10% | |
| Total Carbs | 9.81g | 7% | |
| Sugars | 4.22g | 35% | |
| Dietary Fiber | 1.68g | 14% | |
| Protein | 1.69g | 7% | |
| Vitamin C | 8.5mg | 29% | |
| Iron | 0.5mg | 6% | |
| Calcium | 42.3mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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