This sauce gets its name from its quick prep time,
making it popular with street-walkers who purportedly would
whip up a quickie batch at the end of a long night of, um, working.
So, sailor, if you are new in town to this saucy little number,
come on in, honey, and we’ll talk.
1 large clove garlic
Drizzle of olive oil
1 can diced tomatoes.
I like the fire-roasted version as they add depth to the flavor.
(4-6 fresh Roma tomatoes can be used if available.)
10 Kalamata olives, give or take, sliced.
1 TBSP capers
Dried oregano – about ½ teaspoon
Crushed red pepper – to taste. Some like it hot!
Parmesan cheese, grated
Hey, Joe, let’s get cooking!
Warm the olive oil in a deep skillet and press in the garlic.
Sauté over a medium heat for a couple of minutes, taking care not to burn.
Throw in the tomatoes, olives, capers, oregano, red pepper, and sugar.
Simmer about 5-7 minutes while you grate the cheese and
snip up the basil leaves.
Serve the sauce over hot pasta and sprinkle the basil and cheese
Now, doll, before you dress and leave,
I should tell you that this usually has anchovies in it.
So, if you like it that way, slip a few in with the tomatoes.
😉 ©Jilly’s 2016
Photo by Jilly with help from CBL.