Fried Capers and Sage

• 1/2 cup extra-virgin olive oil
• 1/4 cup drained capers, patted dry
• 2 tablespoons small sage leaves
• 1/4 teaspoon crushed red pepper

1. In a medium skillet, heat the olive oil.
2. Add the capers, sage leaves and crushed red pepper and cook over moderate heat until the capers open and are lightly browned, 4 to 5 minutes.
3. Using a slotted spoon, transfer the capers and sage leaves to paper towels to drain and cool.

extravirgin olive oil, capers, sage, red pepper

Taken from www.foodandwine.com/recipes/fried-capers-and-sage (may not work)