Slow Cooker Double Tomato-Caper Sauce

4 c. grape tomatoes

2 c. chopped onions

2 c. finely chopped red bell peppers

1/3 c. sliced oil-packed dried tomatoes, drained and patted dry

4 cloves garlic, minced

1/2 c. water

2 T. red wine vinegar

1/2 t. crushed red pepper

1/2 c. chopped fresh basil

1/4 c. drained capers

1 T. olive oil

1/4 c. heavy cream

4 c. hot cooked mostaccioli or penne pasta

In a 4-5-qt. slow cooker stir together tomatoes, onion, bell peppers, dried tomatoes, garlic, water, red wine vinegar, and red pepper. Cover and cook on LOW for 4 hours or HIGH for 2 hours.

Turn off slow cooker. Stir in basil, capers, and oil. Cover and let stand 15 minutes. Use a potato masher to coarsely mash tomatoes in sauce. Stir in cream.

Serve sauce over hot cooked pasta.

Makes 6 servings. 

Adapted from Slow Cooker: Bring on the Cozy, p. 90.  

Tomato & Tuna Spaghetti

Water 

Salt to taste

8 oz. spaghetti

1 T. olive oil, plus 1 T. more if needed

4 cloves garlic, finely chopped

1 c. pureed or chopped canned tomatoes

1 can (5 oz.) tuna, undrained (in water or in oil) 

1/2 c. grated Romano cheese, divided

Pepper to taste

Additions:*

2 anchovy fillets, finely chopped

2 T. chopped olives

1/4 c. breadcrumbs

1 T. capers

Boil a large pot of salted water and cook the spaghetti per package directions.

Meanwhile, make the sauce. Place a pan over medium heat and add the olive oil. Saute garlic until it smells great, about 1 minute.

Add the pureed tomatoes to the pan and swirl them around. Warm sauce for 2 minutes before adding the tuna. If using tuna packed in water, add 1 T. olive oil. Break up the tuna and cook until heated through, about 3 minutes.

Add 1/4 c. of the Romano cheese. Taste and add salt and pepper as needed. Turn down the heat as low as possible and cover pan to keep sauce warm while spaghetti finishes cooking.

Drain spaghetti well, reserving a small amount of the cooking water. Add spaghetti to the tuna sauce in the pan and toss to mix. If sauce is too thick, add a little of the reserved cooking water.

Serve spaghetti topped with the remaining Romano cheese.

*For a more complex dish, add one or more of the Additions. If using breadcrumbs, use them as a topping with the Romano cheese. 

Serves 3 (or 2 if very hungry).

Adapted from Good and Cheap, p. 90.

Avocado Chicken Salad

1/2 c. firmly packed fresh cilantro leaves and tender stems

1/2 c. coarsely chopped fresh chives, plus more for garnish

1/4 c. firmly packed fresh dill

1 T. drained capers

1 t. lemon zest, plus more for garnish

1 T. lemon juice

2 cloves garlic

3/4 t. salt

1/2 t. ground pepper

2 ripe avocados, halved and pitted, divided

1/3 c. mayonnaise

1/4 c. whole-milk plain Greek yogurt

3 c. shredded cooked chicken breast

Combine cilantro, chives, dill, capers, lemon zest, lemon juice, garlic, salt, pepper, and the flesh from 1 avocado in a food processor; process until finely chopped, about 30 seconds. Add mayonnaise and yogurt, and process until smooth, 1 to 2 minutes.

Dice the remaining avocado and place in a medium bowl. Add the chicken and the dressing; stir gently until combined and evenly coated. Serve at room temperature or refrigerate until cold, about 2 hours. 

Garnish with additional chives and lemon zest before serving, if desired.

Serves 6.

Adapted from EatingWell.com. 

Smoked Tuna Dip

4 oz. cream cheese, softened

2 t. grated lemon zest, plus 2 t. fresh lemon juice, divided, plus lemon wedges for serving

2 T. minced shallot

2 T. chopped fresh chives, plus more for garnish

2 T. drained nonpareil capers, coarsely chopped 

1/4 t. kosher salt

1/4 t. black pepper

4 2.5-oz. packages smoked tuna (such as Bumble Bee), drained*

Fresh flat-leaf parsley

Assorted crackers (Saltines and Captain's Wafers)

Hot sauce

Whisk together cream cheese and lemon juice in a bowl until smooth. Stir in lemon zest, shallot, chives, capers, salt, and pepper. Stir in half of tuna until well combined. Fold in remaining tuna until just combined, leaving it a little chunky.

Transfer tuna mixture to a small serving bowl; garnish with chives and parsley. Serve with crackers, hot sauce, and lemon wedges.

Serves 8.

*If smoked tuna isn't available, add a dash of liquid smoke to regular packaged tuna. 

Adapted from Southern Living magazine, June-July 2025, p.100.  

Updated Chicken Marbella

5 T. extra-virgin olive oil, divided

1/4 c. white wine vinegar

3 T. drained capers

1 T. chopped fresh oregano

1 T. honey

3/4 t. kosher salt, divided

8 bone-in, skin-on chicken thighs (about 3 lb.), skin removed

3/4 t. black pepper, divided

16 medium garlic cloves, peeled

1 c. dry white wine

2 bay leaves

24 pitted Castelvetrano olives

1 c. dried pitted plums (prunes)

1 small orange or Meyer lemon, unpeeled, but into 1/2" slices

Whisk together 1/4 c. of the olive oil, vinegar, capers, oregano, honey, and 1/4 t. of the salt; set aside.

Heat remaining 1 T. oil in a skillet over medium-high heat. Sprinkle chicken with 1/2 t. of the pepper and remaining 1/2 t. salt. Working in batches if needed, add chicken to pan, meaty side down, and cook until well browned, 6-7 minutes. Remove chicken and set aside.

Add garlic to pan drippings and cook, stirring often, until lightly browned and blistered, about 2 minutes. Add wine and bay leaves; cook until reduced by half, about 4 minutes. Pour mixture into a 6-qt. slow cooker.

Add olives, plums, chicken, vinegar mixture, and citrus to slow cooker. Cover and cook on LOW until chicken is tender, 6-7 hours. Discard bay leaves and sprinkle with remaining 1/4 t. pepper.

Serves 4-6.

Adapted from a Southern Living magazine recipe.

"Little Green Dress" Sauce for Everything

2 medium shallots

2 garlic cloves

3 T. red wine vinegar

2/3 c. Castelvetrano olives, pitted

1-1/2 T. capers, rinsed 

2 oil-packed anchovy filets (optional)

1 bunch fresh flat-leaf parsley (about 1 c. packed) 

2 1/2-oz. packages fresh mint (about 1/2 c. packed)

1/2 c. good-quality extra-virgin olive oil

Grated zest of one lemon

1/4 c. fresh lemon juice

1 t. hot sauce

1/2 t. kosher salt

In a small food processor, mince the shallots and garlic, then stir them together in a small bowl with the red wine vinegar. Set mixture aside for about 20 minutes, to allow it to pickle.

Meanwhile, mince the olives, capers, and anchovies in the food processor. Transfer to a medium bowl.

Pick the leaves and small stems from the parsley and the leaves from the mint; mince in the food processor. Add to olive mixture.

Add the pickled shallot mixture, olive oil, lemon zest, lemon juice, hot sauce, and salt to the olive mixture. Stir it all together and let sit for a minimum of 30 minutes before serving. 

Serving ideas: Serve over eggs at breakfast. Use as a topping for avocado toast. Stir into mashed avocado and serve with tortilla chips or crudites. Good with anything!

Sauce can be kept refrigerated in a sealed container up to 1 month. Make sure all the green is submerged in olive oil to prevent browning. Do not freeze. 

Makes 2 cups.

Adapted from Vivian Howard recipe, Better Homes & Gardens magazine, May 2021, p. 94.

Lemony Olive Pasta

1/4 c. panko

1 T. grated lemon zest

1/4 c. fresh lemon juice, divided

1 scallion, finely chopped

1 c. flat-leaf parsley

3/4 c. pitted Castelvetrano olives

2 cloves garlic

1/2 c. cilantro

2 T. capers, drained

1/4 c. grated Parmesan, plus more for serving

3 T. olive oil

Kosher salt

12 oz. thin spaghetti

Bring a large pot of water to a boil. In a small skillet, toast panko on medium, tossing often, until golden brown, 4-6 minutes. Remove from heat; toss with lemon zest and scallion.

In a food processor, pulse parsley, olives, garlic, cilantro, and capers until finely chopped. Add Parmesan and pulse to combine. Add oil and 2 T. lemon juice; pulse to combine.  

Add 1 T. salt to the boiling water; cook pasta per package directions. Reserve 1 c. pasta cooking water. Drain the rest of the water, then return pasta to cooking pot. Toss with remaining lemon juice. Toss pasta with olive sauce and 1/2 c. cooking water, adding more water if pasta seems dry. Serve topped with the lemony panko. 

Serves 4.

Adapted from Women's Health magazine, March 2021, p. 74.

Kitchen Sink Capellini

1/2 c. sun-dried tomatoes
1 lb. capellini
2 T. olive oil, divided
2 garlic cloves, finely minced
1 28-oz. can diced tomatoes, drained
1 8-oz. can chickpeas, drained and rinsed
1 6-oz. jar marinated artichoke hearts, drained and chopped
1 4-oz. can sliced black olives or kalamata olives
1 T. capers, drained (optional)
1 t. dried basil or 1 T. fresh basil
Salt and freshly ground black pepper
1/4 c. roasted pine nuts (optional)

Place the sun-dried tomatoes in a small heat-proof bowl. Add boiling water to cover and let sit for 10 minutes to soften. Drain and cut into 1/4" strips. Set aside.

Cook the pasta in a large pot of boiling salted water until just tender, about 4 minutes.

Drain the pasta in a colander. Drizzle with 1 T. of the olive oil, toss to coat, and set aside.

In the same pot, heat the remaining oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Stir in both kinds of tomatoes, chickpeas, artichoke hearts, olives, capers (if using), basil, and then salt and pepper to taste. Cook over medium heat until hot, about 5 minutes.

Add the reserved pasta and toss gently to combine and heat through. Sprinkle with the pine nuts, if using, and serve immediately.

Makes 4 servings.

Adapted from Apocalypse Chow!, p. 129.

Chicken with Olives & Capers

4 large or 8 small organic chicken thighs (or equivalent "chickun" meatless substitute--if using, adapt recipe accordingly)
1 lemon, cut into wedges
1 c. mixed pitted olives
2 T. drained nonpareil capers
Juice of 1 lemon
2 T. extra-virgin olive oil
Salt and freshly ground pepper

Preheat oven to 400 degrees with the rack in the middle position.

Place the chicken skin side up in a baking dish. Scatter the lemon wedges, olives, and capers on top of the chicken. Pour the lemon juice and olive oil over the chicken and sprinkle with salt and pepper.

Bake until golden, basting with the juices once, for 25-30 minutes or until juices run clear. Serve immediately.

Serves 4.

Adapted from Sweet Paul Eat & Make, p. 214. 

Chicken Marbella

½ c. dry white wine
2 T. brown sugar
1½ t. dried oregano
3 T. red wine vinegar, divided
Kosher salt and pepper
6 cloves garlic
1 T. capers
½ c. prunes or dried apricots
¼ c. pitted green olives
4 small chicken legs, split (4 drumsticks, 4 thighs; about 2-1/2 lbs. total)
¼ c. fresh flat-leaf parsley
1 c. long-grain white rice

In a 5- to 6-qt slow cooker, whisk together the wine, brown sugar, oregano, 2 T. of the vinegar, and 1/4 t. each salt and pepper. Add the garlic, capers, prunes, and olives and mix to combine.

Add the chicken, nestling it among the olives and prunes. Cover and cook until the meat is tender and cooked through, on LOW for 5-6 hours or on HIGH for 3-4 hours. Gently stir in the remaining 1 T. vinegar and the parsley.

Thirty minutes before serving, cook the rice according to package directions. Serve the chicken, prunes, olives and cooking liquid over the rice.

Serves 4.

From WomansDay.com.

Salmon with Warm Olive & Lemon Sauce

1 lemon
1/2 c. green olives with pits (3-4 oz.), rinsed, pitted, and coarsely chopped
1 T. capers, drained and rinsed
4 T. extra-virgin olive oil, divided
4 arctic char or salmon fillets, skin on, 1/2 to 1/4" thick (5 oz. each)
Salt and pepper
1/2 c. loosely packed Italian parsley leaves, coarsely chopped

For sauce, zest and juice lemon. In a small saucepan, combine olives, capers, lemon zest, and juice. Slowly stir in 3 T. of the olive oil until combined. Warm over low heat 5-10 minutes, stirring occasionally. Do not simmer. Remove from heat.

Preheat broiler. Season fish with salt and pepper. Rub both sides lightly with remaining 1 T. olive oil. Place skin side down in a baking pan. Broil 7 minutes or until fish flakes easily with a fork.

Just before serving, stir parsley into dressing; spoon over fish.

Makes 4 servings.

From Better Homes & Gardens magazine, February 2016, p. 72.

Brown-Butter Caper-Raisin Sauce

1-1/2 oz. (3 T.) unsalted butter
1-1/3 c. sherry vinegar
1 t. granulated sugar
1/2 t. kosher salt
1/3 c. golden raisins
3 T. extra-virgin olive oil
2 T. capers
1/2 c. roughly chopped fresh flat-leaf parsley
1/4 t. black pepper

Melt the butter in a small skillet over medium heat. Cook, stirring occasionally, until the foam subsides and the butter turns golden brown, about 6 minutes. Pour into a small bowl, discarding the dark brown milk solids at the bottom of the skillet. Wipe the skillet clean.

Stir together the vinegar, sugar, and salt in the skillet; cook, stirring constantly, over medium-high heat until the sugar dissolves, about 2 minutes. Pour the hot vinegar mixture over the raisins. Let stand 10 minutes. Drain, reserving 1 T. of the vinegar mixture.

Return the brown butter to the skillet; stir in the oil and the reserved vinegar mixture. Cook over medium-high heat for 30 seconds. Remove from heat and stir in the raisins, capers, parsley, and pepper. Serve immediately or at room temperature.

Serve over cauliflower, flaky white fish, chicken, or plain couscous.

Makes 1/2 c.

From Real Simple magazine, Apr. 2016, p. 182.

"More" Chicken

1 stick butter, melted
8 boneless, skinless chicken breast halves
1 lb. fresh mushrooms, sliced
1 c. pitted, coarsely chopped black olives
3 T. capers
1/2 c. chopped fresh parsley
2 t. chopped fresh oregano (or 1 t. dried)
2 t. chopped fresh basil (or 1 t. dried)
4 green onions, chopped
1/4 c. olive oil
1/3 c. lemon juice
Grated rind of 1 lemon
1/3 c. dry white wine

Pour butter into 8 x 12" pan. Add chicken; turn to coat. Sprinkle remaining ingredients on top. Cover and refrigerate 6 hours or more. Bake at 350 degrees for 40 min.

Serves 8.

Source unknown.

Penne with Spinach, Feta, & Olives

2 T. olive oil
1 T. balsamic vinegar
3 cloves garlic, crushed
6 c. hot cooked penne pasta
2 c. chopped fresh spinach
1/2 c. chopped kalamata olives
2 T. capers
3/4 c. feta cheese, crumbled

Combine oil, vinegar, and garlic. Add pasta and remaining ingredients and toss well. Serve immediately.

Serves 4.

Source unknown.