| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Appetizers, Italian |
6 |
Servings |
INGREDIENTS
| 4 |
|
Cloves garlic, peeled |
| 1/4 |
c |
Extra-virgin olive oil |
| 2 |
|
Plum tomatoes, coarsely chopped |
| 1 |
lb |
Small black, brine-cured olives |
| 1 |
tb |
Fresh rosemary, chopped |
| 1/4 |
ts |
Chili pepper flakes |
|
|
Freshly ground black pepper, to taste |
| 1 |
tb |
Flat-leaf parsley, minced |
INSTRUCTIONS
Over medium heat, saute the garlic in the oil until it starts to soften.
Add the tomatoes and cook briefly, about 3 minutes. Add the olives,
rosemary, pepper flakes, salt and pepper. Lower the heat and simmer for 15
minutes, basting the olives with the tomato sauce. Garnish with parsley.
Serve immediately. Yield: 6 appetizer servings.
Recipe by: NY Times (7-6-97) Molly O'Neill Posted to TNT - Prodigy's
Recipe Exchange Newsletter by Rainbow225@aol.com on Jul 7, 1997
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