Heat the oil in a saucepan or deep frying pan. Add the hot pepper flakes, and cook for a few seconds, stirring to prevent them from burning. Add the strips of red pepper and cook gently , covered, for about 10 minutes, until they start to soften. Add the tomatoes, breaking them up with a wooden spoon, and stir in tomato puree. Bring to a boil, lower heat, and simmer, uncovered, for about 30 minutes, stirring occcasionally. Add the olives and capers, and cook 5 minutes more. Season to taste with salt and pepper. Meanwhile, cook pasta in boiling salted water until al dente. Drain the pasta and serve immediately with sauce
I've tried it with Kalamata olives, but would make it again with black olives. The Greek olives made the sauce very salty, but still very good. This is also a good recipe to try if you've never had capers.
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|Serving Size: 1 Serving (246g)|
|Recipe Makes: 6|
|Calories from Fat: 47 (20%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 40.9mg||13 %|
|Sodium 329.8mg||11 %|
|Potassium 493.8mg||13 %|
|Total Carbohydrate 39.4g||12 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 36.4g|
|Protein 8.1g||12 %|
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Calories per serving: 232
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