Olive & Caper Tomato Sauce


Olive & Caper Tomato Sauce

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Serves 2


  • 1 clove of garlic thinly sliced
  • 1 small yellow onion peeled and cubed
  • 80g (ca 1 big handful) pitted black olives halved
  • 30g capers
  • A splash of dry red wine
  • 400 ml crushed tomatoes
  • 1 sprig rosemary chopped
  • 1 tbsp. dried oregano
  • 1 tsp. dried thyme
  • 1/2 tsp. chili powder
  • Salt and pepper to taste
  • Olive oil


  1. Heat 3 tbsp. olive oil in a saucepan over medium heat 

  2. Add sliced garlic and cubed onion

  3. Cook for about 2 minutes or until onion becomes translucent

  4. Add halved olives and cook for another minute before adding the crushed tomatoes and a splash of dry red wine

  5. Mix well and bring everything to a boil

  6. Once the sauce is boiling, reduce heat to low and add capers, rosemary, oregano, thyme, chili powder and some salt and pepper (don't add too much salt though as the capers are quite salty)

  7. Cover saucepan with a lid and let everything simmer on low heat for about 5-6 minutes, stirring occasionally

  8. Add more salt and pepper if needed and serve with your favorite pasta

  9. Enjoy!

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