1. Smash olives with the flat side of a chefs knife on a cutting board. This will loosen the pit for easy removal. 2. Roughly chop pitted olives and capers, set aside. 3. Heat the olive oil at medium, until a reflection of light shimmers on the surface of a cast iron pan. 4. Add diced shallots and stir/cook until they are translucent. 5. Add garlic and chili and stir until the garlic is toasted. 6. Chop the fresh tomatoes into quarters and add to the hot pan. 7. Add a splash of red wine. 8. Put the remaining ingredients in the pan and stir. 9. Simmer and stir without a lid on medium heat until the sauce thickens. ---------------------------------------------------------------------------
Nutrition
Ingredients
