1/2 cup onions chopped
1 Tbsp garlic chopped
1 Can diced tomatoes Cento brand
1/4 cup dry red wine or chicken broth additive free
2 Tbsp tomato paste Cento brand
1/4 tsp crushed red pepper
12 kalamata olives sliced thin
3 anchovy fillets cut into 1/2 " pcs
3 tbsp flat-leaf Italian parsley snipped
2 tbsp capers
2 Tbsp Extra-virgin olive oil
1. In a large skillet cook onion and garlic in hot oil over medium heat until tender. Add tomatoes, wine, tomato
paste and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 12-15 minutes or until sauce
is desired consistency, stirring occasionally.
2. Stir in olives, anchovies (if desired), parsley, and capers; heat through.
3. Serve over whole wheat pasta, baked eggplant, chicken or fish.
Amount Per Serving (1 Servings)
Fat: 5 gms • Carbohydrate: 11 gms • Protein: 1 gm • Calories: 109 • Sodium: 454 mg • Cholesterol: 0 •
Fiber: 2 gms
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