4 Cloves garlic, peeled
1/4 cup Extra-virgin olive oil
2 Plum tomatoes, coarsely chopped
1 lb Small black, brine-cured olives
1 tbsp Fresh rosemary, chopped
1/4 tsp Chili pepper flakes
Freshly ground black pepper, to taste
1 tbsp Flat-leaf parsley, minced
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Over medium heat, saute the garlic in the oil until it starts to soften. Add the tomatoes and cook briefly, about 3 minutes. Add the olives, rosemary, pepper flakes, salt and pepper. Lower the heat and simmer for 15 minutes, basting the olives with the tomato sauce. Garnish with parsley. Serve immediately. Yield: 6 appetizer servings.
Recipe by: NY Times (7-6-97) Molly O'Neill Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rainbow225@aol.com on Jul 7, 1997
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