| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 3 |
tb |
High quality olive oil |
| 6 |
lg |
Garlic cloves — chopped |
| 1 |
|
28oz can |
| 12 |
|
Kalamata olives — pitted |
|
|
And chopped |
| 2 |
tb |
Capers — drained |
| 1/2 |
ts |
Hot red pepper flakes |
| 1/2 |
c |
Finely chopped fresh |
|
|
Parsley |
|
|
+ 2T for garnish |
|
|
Tomatoes — undrained |
INSTRUCTIONS
Heat oil in a medium, heavy, noncorrosive skillet. Add garlic and cook for
2 minutes. Add tomatoes and liquid and cook for 30 minutes, or until sauce
thickens slightly. Just before pasta is ready, add remaining ingredients,
then toss with hot pasta in serving bowl. Garnish with parsley and serve
immediately. Serves 4. Recommended pasta: 1/2 pd penne or rigatoni. Posted
by CUPONQUEN
Recipe By : ALL THE BEST PASTA SAUCES cookbook
From: Date: 05/30
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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