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Olive and caper sauce

updated

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Ingredients for 4 servings:

  • 1 onion(s), diced
  • 1 tbsp olive oil
  • 3 tbsp tomato paste
  • 200 ml water
  • salt and pepper
  • oregano
  • 75 g black olives, pitted
  • 60 g capers
  • 250 g tomatoes, chopped (can)
  • 1 bunch parsley, flat, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

goes well with spaghetti

Fry the diced onions in olive oil until translucent. Add the water and tomato paste. Season with salt, pepper, and oregano. Add the halved olives, capers, and tomatoes. Bring to a boil briefly and then simmer over low heat. Finally, stir in the parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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