I love the briny taste of olives and capers, and they go perfectly with the sweet tang of the tomatoes. While I've kept this sauce pretty simple, you can add red wine, green peppers or carrots, or even ground beef to it to boost the flavor and make it more filling.
This sauce is also perfect for baked pasta dishes because it has so much flavor.
Step 1: Ingredients
- 4 teaspoons capers
- 1 teaspoon red pepper flakes (or less if you're not into spicy things. :D)
- 2 teaspoons Italian seasoning
- 1 small onion, diced
- 4 kalamata olives, diced
- 4 green olives, diced
- 2 cloves garlic, minced
- olive oil
- 28 oz can tomatoes (crushed, diced, whole - whatever you like!)
- 1/4 cup water
- 1/2 teaspoon sugar, optional
- salt to taste
Step 2: Saute the Veggies + Add Spices and Herbs
Step 3: Add Tomatoes + Water
If you're adding in leftovers, now is the time to do it. I shredded the chicken and stirred it in.
Step 4: Simmer With the Lid On!
After it's simmered for 20 minutes or so, start tasting for seasonings. Now you'll be able to tell if it needs extra salt or a bit of sugar. You don't want to salt it before now because you never really know how salty it will be from the olives and capers at the beginning of cooking.
I added a pinch of salt and about a 1/2 teaspoon of sugar and it was perfect. :)
I typically don't really like sugar in my tomato sauces, but this one really needs a bit of sweetness to help balance out all the tang.
Serve over your favorite chunky pasta or with rice. It's fantastic with fresh basil and a little parmesan. :D