> 1 (25.25 ounce) jar DeLallo® Pomodoro Fresco Tomato-Basil Pasta Sauce
> 1 tablespoon DeLallo® Extra Virgin Olive Oil
> 1 (5.3 ounce) jar DeLallo® Pitted Calamata Olives, drained and halved
> 1 (5.3 ounce) jar DeLallo® Pitted Castelvetrano Olives, drained and halved
> 1 (4 ounce) jar DeLallo® Nonpareil Capers in Brine
Heat oil in a large skillet over medium heat. Add the olives and capers and cook until warmed through, about 8 minutes.
Add the sauce and simmer for 15 minutes.
Remove from heat and serve with your favorite cooked pasta. We love it with Penne Ziti.
Recipe provided by DeLallo®