Recipe - Black Olives With Tomatoes And Capers Over Pasta

1 tablespoon Olive oil
3 md Garlic cloves, chopped fine
1 small Onion, coarsely chopped (3oz
1 cn Saltfree whole tomatoes
(16ounce)
1 cup Pitted black olives, medium,
drained and broken up
3 tablespoon Capers, drained & rinsed
1 tablespoon Balsamic or good quality
red wine vinegar
1 tablespoon Doubleconcentrate tomato
paste
2 teaspoon Sugar
One half teaspoon Dried oregano
Cooked pasta of your choice

In a large skillet or saucepan, heat the olive oil with the garlic and
onion over moderate heat. When they sizzle, add the tomatoes, breaking them
up with your hands. Then stir in the remaining ingredients. Simmer the
sauce until it is thick but still slightly liquid, 5 to 7 minutes. Serve
over cooked pasta.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip