Summary

Ingredients

• 1 onion (s), diced
• 1 tablespoon olive oil
• 3 tablespoon tomato paste
• salt and pepper
• oregano
• 75 g olives, without stone, black
• 60 g capers
• 250 g tomato (s), chunky (can)
• 1 bunch parsley, smooth, chopped

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Instructions

1. Fry the onion cubes in olive oil until translucent. Add 200 ml of water and tomato paste. Season with salt, pepper and oregano. Add halved olives, capers and tomatoes. Bring to the boil briefly and simmer a little over low heat.
2. Finally stir in the parsley.