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The sauce is great with penne, ziti or other tubular pasta. This recipe, which doubles or triples. easily, makes enough for one-half pound (dry weight) of pasta. If you feel like splurging, sprinkle a few tablespoons of toasted pine nuts on top, and pass some grated Parmesan cheese.

3 cups diced tomatoes (about 3 large)
1/2 cup roasted red bell peppers (available packed in jars), diced
1/4 cup plus 1 tablespoon olive oil
1/4 cup chopped fresh Italian parsley
8 Kalamata olives,* pitted, chopped
2 teaspoons minced fresh thyme or 1/2 teaspoon dried, crumbled
2 garlic cloves, minced
1 teaspoon capers, drained
1 anchovy fillet, minced

Combine all ingredients in large bowl. Season to taste with salt and pepper.
*Black, brine-cured Kalamata olives are available at Greek and Italian markets and some supermarkets.

Makes about 3 cups
Keywords: Italian, Kalamata olives, sauce   Category: Sauces    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: April 05, 2012 by deebeeeff     Last Updated: October 23, 2014
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