| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
|
1 |
Servings |
INGREDIENTS
|
|
Balsamic vinegar |
| 1 |
lg |
Minced onion |
| 1 |
|
Cloves minces garlic (up to 6) |
| 2 |
tb |
Capers |
| 1 |
tb |
Minced kalamata olives (if you leave them out add a bit more capers or salt. note: the original recipe calls for 1/2 cup) |
| 1 |
cn |
(large) chopped tomatoes |
| 1/4 |
ts |
Red pepper flakes (up to 1/2) |
| 1 |
ts |
Herbs de province (or a combination of rosemary and oregano) |
| 1/2 |
bn |
Chopped fresh basil (or 1 Tbl dried) |
|
|
Salt & pepper |
INSTRUCTIONS
"Saut=82" onions and garlic in balsamic vinegar and water, till
translucent. Add capers and olives (if you're using them). Continue cooking
for another couple of minutes until things are nicely blended.
Add everything but the salt and pepper. Turn down heat and simmer 10
minutes. Serve over a hearty pasta like linguine.
Posted to fatfree digest V96 #251
From: Denise K Pliskin <dkpliskin@ccgate.dp.beckman.com>
Date: Tue, 10 Sep 1996 11:46:18 -0800 (pst)
A Message from our Provider:
“God specializes in surprise endings”