Black Olives With Tomatoes And Capers

Most of us tend to think of olives as a salty, fatty food. But it's possible to buy low-salt black olives -- featured in this Mediterranean-style sauce -- that have all the good flavor without all of the salt. Yes, the capers that lend spark to the sauce are themselves salty; but you can cut down on their saltiness by choosing a brand that ranks salt further down -- and thus in lesser concentration -- on the ingredients list, and then draining and rinsing the capers well before adding them. Serve with medium-to-large strands, ribbons, or shapes.

Type: Pasta
Courses: Sauces
Serves: 4 people

Recipe Ingredients

1 tablespoon	15ml	Olive oil
3 tablespoons	45ml	Garlic cloves - chopped fine (medium)
1 tablespoon	15ml	(3-ounce) Onion - coarsely chopped (small)
16 oz	454g	Salt-free whole tomatoes - (1 can)
1 cup	237ml	Black olives - * see note
3 tablespoons	45ml	Capers - drained and rinsed
1		Balsamic vinegar
		(or good quality red-wine vinegar)
1 tablespoon	15ml	Double-concentrate tomato paste
2 teaspoons	10ml	Sugar
1/2 tablespoon	7.5ml	Dried oregano
		Hot cooked pasta

Recipe Instructions

* Note: About 48 medium-sized canned, low-salt, pitted black olives, drained and broken by hand or chopped into about 4 pieces each.

In a large skillet or saucepan, heat the olive oil with the garlic and onion over moderate heat. When they sizzle, add the tomatoes, breaking them up with your hands. Then stir in the remaining ingredients.

Simmer the sauce until it is thick but still slightly liquid, 5 to 7 minutes. Serve over cooked pasta. This recipe serves 4.

Content per Serving (sauce only):

calories .. 140 cholesterol .. 0 mg total fat .. 7 g

sodium .. 468 mg

Source:
PASTA LIGHT by Norman Kolpas (c) 1990 - Contemporary Books, Chicago - 134 pages - $7.95 - As reprinted in the Jan/Feb, 1992 issue of Cookbook Digest

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