Black olives with tomatoes and capers over pasta

Yield: 4 servings

Measure Ingredient
1 tablespoon Olive oil
3 mediums Garlic cloves, chopped fine
1 small Onion, coarsely chopped (3oz
1 can Salt-free whole tomatoes (16-ounce)
1 cup Pitted black olives, medium, drained and broken up
3 tablespoons Capers, drained & rinsed
1 tablespoon Balsamic or good quality red wine vinegar
1 tablespoon Double-concentrate tomato paste
2 teaspoons Sugar
½ teaspoon Dried oregano
Cooked pasta of your choice

In a large skillet or saucepan, heat the olive oil with the garlic and onion over moderate heat. When they sizzle, add the tomatoes, breaking them up with your hands. Then stir in the remaining ingredients.

Simmer the sauce until it is thick but still slightly liquid, 5 to 7 minutes. Serve over cooked pasta.

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