2 fresh basil leaves
1 tablespoon olive oil
1 teaspoon dried basil
salt and pepper to taste
2 tablespoons olive oil
2 cloves garlic, peeled and minced
1 red bell pepper, chopped
2 tomatoes, chopped
1 tablespoon tomato paste
2 tablespoons dried parsley
In a large skillet over medium heat, heat oil and garlic and 1 red bell pepper. Saute until tender slices begin to turn red. Place tomato paste in a small bowl, pour tomato paste over tomato paste, and toss to coat. Season with salt and pepper to taste. Season with tomato paste, kalamata olives, and parsley. Serve immediately.