Peep's Green Olive Sauce
Pictured below served over Mini Fusilli
- 15 oz can of plain Tomato Sauce with no spices or herbs added (or homemade sauce, nothing added to tomatoes)
- 3 - 4 cloves Fresh Garlic (≈ 2 TBSP) minced fine, pressed or grated on microplane - or to taste
- 1/4 cup Onion chopped fine - or to taste
- 2 - 3 TBSP Olive oil
- 2 TBSP Fresh oregano - chopped fine (1/2 tsp dry oregano; rubbed ) - or to taste
- 2 TBSP Fresh flat leaf parsley - chopped fine (1/2 tsp dry parsley; rubbed ) - or to taste
- 1/4 tsp Ground black pepper - or to taste
- 1/8 tsp Ground red pepper flakes - or to taste
- Green olives - stuffed Spanish or imported Spanish olives with pits removed (I used 1/2 of a 13 oz bottle of green "salad" olives with pimentos)
- Burgundy wine - fill empty tomato sauce can 1/4 full with wine
- *See note below
- Heat pot and add several turns of olive oil.
- Add garlic, onion to pot, herbs and spices (cooking the herbs and spices brings out the oils and flavors, it also makes the red pepper hotter so adjust accordingly to your personal heat tolerance). Cook gently over low heat till onions and garlic are soft. Do not brown or burn.
- Add remaining ingredients to pot.
- Bring to boil then lower heat and simmer till olives are no longer bitter; about 10 to 20 minutes.
- Serve over your favorite pasta and top with grated Romano and/or Parmesan cheese.
Pictured below served over Mini Fusilli
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