Photography by Matthew Kimura
This recipe makes 4 servings
|Per serving: about||-|
|total fat||10 g|
|sat. fat||1 g|
- Portion size: 4
Kary's tip: Serve this sauce with whole wheat pasta to increase your fibre intake.
- 1 tbsp 1tbspextra-virgin olive oil
- 4 4minced cloves of garlic
- 1/2 tsp 1/2tspdried oregano
- 1/4 tsp 1/4tsphot pepper flakes
- 4 4anchovy filletanchovy fillets, (or 2 tsp/10 ml anchovy paste)
- 1 can (28 oz/996 ml) 1can (28 oz/996 ml)tomatotomatoes
- 1/2 cup 1/2cupoil-cured olives, halved and pitted
- 2 tbsp 2tbspdrained rinsed capercapers
- 1/4 cup 1/4cupchopped fresh parsley
In large skillet, heat oil over medium heat; cook garlic, oregano, hot pepper flakes and anchovies, stirring occasionally, until garlic starts to colour, about 3 minutes.
Add tomatoes, breaking up with spoon. Add olives and capers; bring to boil. Reduce heat and simmer until thickened to consistency of salsa, about 10 minutes.
Make-Ahead Meal: Let cool for 20 minutes. Refrigerate until cold. Refrigerate in 4 airtight containers for up to 2 days or freeze for up to 1 month. Thaw in refrigerator and reheat to serve. Stir in parsley.
Tonight's Dinner: Follow first 2 paragraphs as directed. Stir in parsley. Meanwhile, in large pot of boiling salted water, cook 1 lb (500 g) spaghetti or other pasta until tender but firm, 8 to 10 minutes; drain and toss with sauce.
Additional information :
This quick, robust tomato sauce makes enough for four servings of pasta. Freeze it in individual containers, reheat one and cook 4 oz (125 g) pasta for a single serving.
Source : Canadian Living Magazine: March 2003 amp; Best Recipes Ever, weekdays at 3pm on CBC TV