| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | 1 | Servings | |
INGREDIENTS
| 4 | Garlic cloves, minced | |
| 4 | T | Olive oil |
| 2 | 28-oz ready-cut tomatoes | |
| 1 | 16-oz pitted whole black | |
| olives drained | ||
| 6 | T | Capers, with juice |
| 12 | Fresh basil leaves, chopped | |
| 1 | pn | Red pepper flakes |
| Pepper to taste | ||
| Grated cheese |
INSTRUCTIONS
Saute garlic in the oil until golden brown. Add the tomatoes and simmer for 10 minutes. Add olives, capers, basil, red pepper, and pepper. Simmer in an uncovered pot for 20 minutes, stirring gently until sauce has thickened. Serve on 1 1/2 pounds of pasta cooked al dente. Serve with grated cheese and hot Italian bread and wine. Excellent for gypsies, harlots, starlets, or just plain friends. Serves 4 to 6 OPTIONAL: A small can of anchovies can be added to the sauce. This is very traditional; however, I don't use them. Posted to recipelu-digest by QueenBerta@aol.com on Feb 6, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1359
Calories From Fat: 965
Total Fat: 109.8g
Cholesterol: 149.7mg
Sodium: 3121.8mg
Potassium: 987.4mg
Carbohydrates: 27.8g
Fiber: 12.5g
Sugar: 2.1g
Protein: 72.9g