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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 3 med Garlic cloves, minced fine
- 1 sm Onion, coarsely minced (3oz
- 1 can Salt-free whole tomatoes (16-oz)
- 1 c. Pitted black olives, medium, liquid removed and broken up
- 3 Tbsp. Capers, liquid removed & rinsed
- 1 Tbsp. Balsamic or possibly good quality red wine vinegar
- 1 Tbsp. Double-concentrate tomato paste
- 2 tsp Sugar
- 1/2 tsp Dry oregano Cooked pasta of your choice
Direcciones
- In a large skillet or possibly saucepan, heat the extra virgin olive oil with the garlic and onion over moderate heat. When they sizzle, add in the tomatoes, breaking them up with your hands. Then stir in the remaining ingredients. Simmer the sauce till it is thick but still slightly liquid, 5 to 7 min. Serve over cooked pasta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 4 servings | |
| Calories 530 | |
| Calories from Fat 517 | 98% |
| Total Fat 57.47g | 72% |
| Saturated Fat 7.95g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 194mg | 8% |
| Potassium 41mg | 1% |
| Total Carbs 5.29g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 3.42g | 2% |
| Protein 0.48g | 1% |
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