Sauce with Peppers, Capers and Olives

Ingredients

• 4–5 red and green peppers
• 2 chilli peppers
• 6 tbsp olive oil
• 1 onion
• 2 garlic cloves
• 400 g tomatoes (if you don’t have fresh, use canned)
• Parsley
• 2 tbsp capers
• 12 olives
• Salt and black pepper

Method

Chop the onion, garlic and peppers and sauté them in a little olive oil for about 10 minutes, stirring constantly. Then add the peeled and diced tomatoes, the salt and the black pepper. If it seems too thick, you can add a little water. Cook for 30–35 minutes over medium heat. When everything is ready, before removing from the heat, add the capers, the halved olives and the parsley. Stir well.

You can use the sauce with pasta as well as with vegetables and meat.