Ingredients
Everything you'll need to make this recipe
1
¼–½ cup extra-virgin olive oil
2
6 garlic cloves, minced
3
1 can (28 oz / 830 g) crushed tomatoes
4
½ cup chopped pitted Kalamata olives
5
½ cup chopped pitted salt-cured black olives
6
2 tablespoons capers, rinsed
7
1 teaspoon crushed red pepper
8
1 teaspoon dried oregano
9
⅛ teaspoon pepper
10
2 tablespoons parsley
Instructions
Step-by-step guide to making this recipe
1
Heat oil in a large skillet.
2
Add garlic and sauté over medium heat until garlic starts to brown lightly.
3
Add oregano, pepper, olives, capers, and tomatoes. Simmer for about 15 minutes.
15 minutes
4
Add parsley and cook for another 2 minutes.
2 minutes
5
Add salt to taste.
6
Pour over 1 pound (450 g) of cooked pasta, and serve.