Pulling together a somewhat healthy and delicious meal during the week is tricky.  Between work,

Cooking the sauce

happy hours and the gym, I never have time to make anything decent.  I do, however, often go back to one of my mother’s staples that she made us growing up: Pasta with Tomatoes and Capers.  It’s so easy but still amazingly delicious. It’s saved the day on more than one occasion – most often  when I’ve invited friends over for dinner, only to realize that I don’t actually have time to make anything fancy and still eat dinner that same week!

My mother jotted down this recipe so I could share it with you.

Recipe after the jump…

I’m a sauce-a-holic, so I normally double the recipe (I also LOVE leftovers) or just add more tomatoes, and serve it with whole wheat pasta. It’ll take about 30 minutes, tops.  Enjoy!

Pasta with Tomatoes, Capers and Black Olives

On my plate!

1 tablespoon olive oil

3 – 6 medium garlic cloves, chopped fine

1 small onion coarsely chopped

1 28 -ounce can whole tomatoes (I like to add another small can, too, or double the whole recipe)

1 can pitted black olives, drained and chopped (not too small)

1 small jar capers, drained and rinsed (I don’t always double the capers if I double the recipe – they’re strong!)

1 tablespoon balsamic vinegar

1 tablespoon tomato paste

2 teaspoon sugar

A few shakes of Italian Seasoning or Oregano

In a large skillet or saucepan, heat the olive oil with the garlic and onion over moderate heat until clear.  Add tomatoes, breaking them up with your hands, then the vinegar, spices, olives and capers. Stir and let simmer, about 10 minutes.

Serve over pasta.