2 tsp. olive oil
2 garlic cloves, slivered
1 Tbsp. chopped fresh basil
2 Tbsp. capers
1/4 cup halved kalamata olives
Red pepper flakes, to taste
Salt and black pepper, to taste
1 Tbsp. brine (the olive juice from the kalamata olives)
14-oz. can crushed tomatoes
• In a sauté pan over medium heat, warm the oil. Add the garlic and cook for 2 to 3 minutes. Stir in the basil, capers, olives, and red pepper flakes. Cook for 2 minutes.
• Season with the salt, pepper, and brine.
• Add the tomatoes and simmer over low heat for 10 to 15 minutes.
• Serve over fettuccine.
Makes 4 servings