This spaghetti sauce with tomatoes, olives and capers is vegan and full of flavour.
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6 tablespoons olive oil
3 large garlic cloves
1 (400g) tin chopped tomatoes
24 Kalamata olives, pitted and chopped
4 tablespoons capers, drained
1 pinch crushed chillies
1 teaspoon dried basll
salt and pepper, to taste
light brown soft sugar
Method Prep:5min › Cook:15min › Ready in:20min
In a deep frying pan or casserole dish heat the olive oil. Slice 2 of the garlic cloves then cook and stir over a medium heat, until golden and fragrant. Remove with a slotted spoon and discard.
Mince the third garlic clove and add to the oil together with the tomatoes, olives, capers, chilli and basil. Simmer for 10 minutes, stirring occasionally. Season with salt, pepper and brown sugar to taste.