This sauce can be made ahead of time and warmed up before serving. You do not need to add salt to this recipe as it gets plenty from the olives, artichoke hearts and capers.
Servings: 6servings
Author: Mary Gillespie
Ingredients
2tablespoons/ 30 ml olive oil
4-5clovesgarlicsliced
1/4 - 1/2teaspoon/ 1.25 - 2.5 ml chili flakes
1tablespoon/ 15 ml capersrinsed and finely chopped (see note)
1can28 oz / 796 ml diced tomatoes
1/2cup/ 125 ml roughly chopped Kalamata olivesabout 12 olives
1/2cup/ 125 ml roughly chopped marinated artichoke hearts
1teaspoon/ 5 ml dried basil
1teaspoon/ 5 ml dried oregano
Fresh ground pepper to taste
Instructions
Place olive oil in a small bowl and stir in sliced garlic and chili flakes. Let the mixture sit while you prepare the rest of the ingredients.
Place a pan over medium heat and add the garlic mixture. Heat until the garlic is soft but not browned. Reduce the heat if the garlic starts to brown.
Add capers, tomatoes, olives, artichoke hearts, basil, oregano and pepper.
Bring to a simmer and cook for 15 minutes.
Remove from heat. Serve over pasta.
Recipe Notes
Capers are the tiny pickled buds of a Mediterranean bush. They add a pungent flavor to many dishes.
If you cannot find them or they are too expensive where you live, this dish will taste fine without them, so don't worry.