Average: 0 (0 votes)
Active time
25 minutes
Total time
25 minutes
4 servings

2 tablespoons extra virgin olive oil

3 cloves garlic smashed and chopped

½ teaspoon hot chili flakes (or more/less to taste)

1 tablespoon capers, drained

1 cup pitted Kalamata olives, drained, halved  (1 tablespoon brine reserved)

1 tablespoon Worcestershire sauce

1 can (28 oz) tomatoes, diced or crushed (preferably San Marzano)

½ cup fresh basil, torn

Salt & pepper to taste

  1. Heat olive oil, garlic, and chili flakes in a large sauté pan over medium heat. Sauté until garlic is softened, but not browned.
  2. Add capers and olives, sauté 2-3 minutes.
  3. Add Worcestershire sauce, 1 tablespoon olive brine, and tomatoes. Bring to boil, reduce heat, and simmer 10-15 minutes.
  4. Season with salt and pepper, and add fresh torn basil before serving.
  5. Serve over pasta, polenta, beans, chicken, or seafood.

Recipe and photo coutesy of Foodmatch.


Calories: 238
Fat: 15
Saturated Fat: 1g
Sodium: 584 mg
Carbohydrate: 13g
Fiber: 2g
Protein: 2g

Yield: 4 servings

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