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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Prep: 16 minutes; Cook: 21 minutes Ingredients:
1 tablespoon olive oil |
2 1/2 cups chopped onion (2 medium) |
1 cup coarsely chopped pitted kalamata olives |
3 tablespoons capers |
2 tablespoons minced garlic (about 6 cloves) |
4 canned anchovy fillets, minced |
1 (28-ounce) can fire-roasted crushed tomatoes (such as progresso), undrained |
1 teaspoon dried herbes de provence |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon crushed red pepper |
Directions:
1. Heat oil in a large saucepan over medium-high heat. Add onion, and sauté 6 minutes. Add olives and next 3 ingredients, and sauté 2 minutes. Add tomatoes and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally.
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