Yield: 6 Servings
|4 \N||Cloves garlic, peeled|
|¼ cup||Extra-virgin olive oil|
|2 \N||Plum tomatoes, coarsely chopped|
|1 pounds||Small black, brine-cured olives|
|1 tablespoon||Fresh rosemary, chopped|
|¼ teaspoon||Chili pepper flakes|
|\N \N||Freshly ground black pepper, to taste|
|1 tablespoon||Flat-leaf parsley, minced|
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@... on Jul 7, 1997