Ingredients:
- 1 cup DIVINA Pitted Kalamata Olives, drained, halved ( reserve 1 tbsp of brine)
- 1 tbsp
DIVINA Capers, Nonpareil - 2 tbsp Extra virgin olive oil
- 3 cloves Garlic, smashed, chopped
- 1 tbsp Worcestershire sauce
- 28 oz Canned tomatoes, crushed or diced
- 1/2 cup Fresh basil, torn
- Salt & freshly ground pepper
- Red pepper flake (to taste)
Directions:
- Heat olive oil, garlic, and chile flakes in a large sauté pan over medium heat
- Sauté until garlic is softened, but not browned
- Add capers and olives, sauté 2-3 minutes
- Add worcestershire sauce, brine, and tomatoes
- Bring to boil, reduce heat, and simmer 10-15 minutes
- Season with salt and pepper, and add fresh torn basil before serving
- Serve over pasta, polenta, beans, chicken, or seafood