GREEK OLIVE AND MUSHROOM TOMATO SAUCE
Kalamata olives, sauteed mushrooms, roasted peppers and capers in a white wine, garlic and fennel stewed tomato sauce. Served over linguine fini (thin linguini). Exciting!
Makes 9 cups sauce
2 T. extra virgin olive oil
1 T. margarine
12 oz. white button mushrooms, sliced
1 t. salt
freshly ground black pepper to taste
12 oz. jar sweet red roasted peppers – including liquid from jar – diced into 1/2 inch squares or 1 x 1/4 inch strips
2, 14.5 oz. cans stewed tomatoes, including liquid
15 oz. can tomato puree
1 c. pitted Kalamata olives, cut in half from end to end, or coarsely chopped
1/2 c. dry white wine
2 t. garlic powder
2 t. dried basil
1 t. dried oregano
1 t. ground fennel seed
1/4-1/2 t. red cayenne pepper
1/4 t. ground allspice
3 T. capers, drained
2 T. additional extra virgin olive oil
1 lb. dried pasta of choice (I used linguine fini), cooked according to package instructions
In extra lg. skillet, over medium heat, melt olive oil with margarine.
Add mushrooms and salt, then saute till soft.
Add remaining ingredients up to an including allspice. Stir well, then cook on low to medium-low heat for 30 minutes or till sauce reaches your desired thickness.
Add capers and additional olive oil, stir well to incorporate and adjust for seasoning. Cook another 5 minutes or so.
Serve over cooked pasta.
Notes: Although I used white wine in the sauce, I prefer red wine when eating it. Pungent, sweet, spicy! Adjust ‘heat’ of red cayenne pepper to your liking.