Ingredients:
Medium to Strong Profile of Olive Tap EVOO
Olive Tap Garlic Olive Oil
14 oz. San Marzano Tomatos
1 Jar of San Marzano Puree
1 Small Jar of Capers
5 oz. Pitted Black Olives
Anchovy Paste or 2 Anchovies
Fresh Italian Flat Parsley
Your Favorite Pasta
Directions:
Generously coat the bottom of a skillet with the Extra Virgin Olive Oil, Garlic Oil and heat. Use about 3 parts Extra Virgin Olive Oil to one part garlic flavored olive oil. Add the canned tomatoes and crush. Add some of the tomato puree to thicken the sauce to you liking. Add the capers, black olives and the anchovy. Simmer until the flavors blend, about 15 minutes. Add the parsley at the end, do not let the parsley cook.
Serve with your favorite pasta. This is best enjoyed with family, friends, conversation and a fine Chianti wine.
Buon Appetito – Lida and Mario
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Mario's Beefeater Risotto
Angel Hair Pasta with Tomato and Black Olive Sauce