Olives, zucchini, capers

by Sofia

This is for a chunky, tomato-based sauce; I like it on whole wheat rotini.

few tablespoons olive oil
large clove garlic, minced
1 zucchini, julienned
500g diced tomatoes
a pinch or two oregano
1/4 cup black cured/Marroccan olives, pitted, or to taste (rinse and dry to reduce salt)
1 teaspoon capers

Heat the oil in a pot and add garlic. Cook till golden, then add zucchini and fry for 3 to 4 minutes. Add tomatoes and oregano, letting simmer for 5 minutes. Add the olives and continue to simmer for another 4 or 5 minutes. Stir in the capers before serving.

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