Ingredients:
1 cup Divina Pitted Kalamata Olives, drained, halved (reserve 1 tbsp of brine)
1 tbsp DIVINA Capers, Nonpareil
2 tbsp Extra virgin olive oil
3 cloves Garlic, smashed, chopped
1 tbsp Worcestershire sauce
28 oz Canned tomatoes, crushed or diced
1/2 cup Fresh basil, torn
Salt & freshly ground pepper
Red pepper flake (to taste)
Directions:
1. Heat olive oil, garlic, and chile flakes in a large sauté pan over medium heat
2. Sauté until garlic is softened, but not browned
3. Add capers and olives, sauté 2-3 minutes
4. Add worcestershire sauce, brine, and tomatoes
5. Bring to boil, reduce heat, and simmer 10-15 minutes
6. Season with salt and pepper, and add fresh torn basil before serving
7. Serve over pasta, polenta, beans, chicken, or seafood