½ pound bacon, cut into small pieces
2 anchovy fillets
4 cloves garlic, minced
1 large yellow onion, diced
1 large red bell pepper, cored and finely chopped
1 large green bell pepper, cored and finely chopped
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon red pepper flakes
½ cup Kalamata olives, pitted and chopped
1 tablespoon chopped capers
1 can (28 ounces) crushed tomatoes
2 tablespoons balsamic vinegar
¼ cup grated parmesan cheese
Salt and ground black pepper
In a large saucepan over medium-high, combine the bacon, anchovies, garlic, onion, both bell peppers, oregano, basil, thyme and red pepper flakes. Saute until the bacon is cooked and the onion is tender, about 10 minutes.
Add the olives, capers and tomatoes, then bring to a simmer. Stir in the balsamic vinegar and parmesan, then season with salt and pepper.
Nutrition values per serving: 310 calories, 23 g fat (7 g saturated), 18 g carbohydrates, 4 g fiber, 10 g protein, 30 mg cholesterol, 900 mg sodium.
J.M. Hirsch, The Associated PressCopyright © 2014 Paddock Publications, Inc. All rights reserved.