I like your idea with the black olives. I have olives on hand more often than capers, and honestly, I still have half of jar of capers I don’t know what to do with. As for the the thicker sauce, the paste is a good idea, too. Did you use the whole can of paste?

Turns out, they didn’t really stick out in this dish like I thought they would. I imagine they add an underlying rich layer to the bite. Next time, I think I’ll add a tablespoon more and see what happens.

One recipe I read called for chopped stuffed green olives instead of capers. I’m guessing they, too, are providing a rich layer.

This was most awesome, I really mean it. I had our good friend, John, over to help us test this recipe. I laughed at how many times we kept saying out loud,

“THIS is really GOOD!” All we talked about during dinner was what we liked most about it, which was…all of it.

THANK YOU, Denise, for the lovely dinner.

You Rock This looks amazing I can not wait to make this on Saturday.