Recipe

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• 1/3 cup extra virgin olive oil
• 3 garlic cloves, minced
• 1 cup kalamata olive, pitted and roughly chopped
• 1 tsp red pepper flakes
• 3 tbsp capers, drained
• 2 (28 oz) cans crushed tomatoes (i recommend san marzano)
• 1/4 cup fresh basil leaf , hand torn
• kosher salt & freshly ground black pepper

• 1 Put a large saucepan over medium heat and add the olive oil.
• 2 Add the garlic and cook for 1 minute.
• 3 Add the olives, red pepper flakes and capers. Let cook for 2 minutes, stirring often.
• 4 Toss in the tomatoes with their juices and bring to a low simmer.
• 5 Stir in the basil and season with salt and pepper. Simmer for 20 minutes. (The longer you let it simmer the better it is!) Remove from heat and let it cool.