Title: Black olives with tomatoes and capers over pasta
 Categories: Pasta, Sauces, Low-cal, Low-fat
      Yield: 4 Servings
 
      1 tb Olive oil
      3 md Garlic cloves, chopped fine
      1 sm Onion, coarsely chopped (3oz
      1 cn Salt-free whole tomatoes
           - (16-ounce)
      1 c  Pitted black olives, medium,
           -drained and broken up
      3 tb Capers, drained & rinsed
      1 tb Balsamic or good quality
           -red wine vinegar
      1 tb Double-concentrate tomato
           -paste
      2 ts Sugar
    1/2 ts 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