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Pasta Sauce
with Capers and Olives
From: Frank
T. Durante
This is a one version of an old time favorite,
- Four or five vine ripened tomatoes, peeled and cut into bite
sized pieces.
- 1/4 cup extra virgin olive oil
- Five large cloves of garlic, chopped coarse.
- 1 very large handful of fresh basil, stems removed and chopped
fine (this recipe will not work with dried basil).
- Two tablespoons of capers
- 12 large Sicilian green olives pitted and coarsely chopped (optional).
- Sea salt and pepper to taste,
Mix all ingredients and let marinate for at least two to three hours.
Toss with hot pasta.
Traditionally, this dish is best without the addition of cheese. |
