Ingredients

The following ingredients have 4 Servings
  • ¼ cup olive oil
  • 1 can anchovy filets (drained/chopped)
  • 3 tablespoons capers
  • 1 can black olives (we used Lindsay Olives) (15 ounces drained/rough chopped)
  • 1 can green olives (we used Lindsay Olives) (15 ounces drained/rough chopped)
  • 1 ½ tablespoons minced garlic
  • 1 can small diced tomatoes (15 ounces NOT drained)
  • 1 can tomato sauce (we used DelMonte) (15 ounces)
  • 1 can mushrooms (we used Green Giant) (4 ounces/drained)
  • Salt & pepper to taste
  • 1 pound spaghetti (prepared)

Instruction

  • Heat oil in a skillet over med/low heat. Add garlic and saute until fragrant.
  • Add tomatoes and tomato sauce, saute an additional 3 - 5 minutes.
  • Add remaining ingredients (except spaghetti), simmer low an additional 5 - 10 minutes.
  • Serve over spaghetti.