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Vinnie’s
Tomato Sauce with Olives and Capers
I have had this sauce in some of the Italian
restaurants in the Boston area. If it has a specific name I apologize because I do not
know what it is.
Ingredients:
8 medium quartered Italian plum tomatoes
1 can (2oz., 55g) anchovies
1 can (3.5oz, 99g) pitted chopped black olives (reserve liquid)
2 bottle of (from 8oz, 21g bottle) capers, rinsed
1 medium chopped yellow onion
2/3oz (18.6g) fresh chopped basil
1 large clove of chopped garlic
salt and pepper to taste
1/3cup extra virgin olive oil
grated Parmesan cheese
C hoice of Pasta
Preparation
Sauté the tomatoes, anchovies, garlic, basil and onion in olive oil
for 15 minutes
Do not overcook. The tomatoes should remain chunky.
Add the capers, olives and some of the liquid from the olives.
Continue to sauté for another 5 minutes mixing well.
Serve over any type of pasta with grated Parmesan
cheese.
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