Marinara Sauce

Serve the sauce hot with fresh cooked pasta. Makes about 2 cups. Preparation time does not include time to marinate.

• Ready In: 25 mins
• Serves: 4
• Yields: 2 cups

Ingredients

• 1 -2  small  fresh red chile, according to taste (such as cascabel)
• 12  large pitted ripe olives, chopped
• 1  tablespoon  drained capers
• 1⁄2 cup olive oil
• 1  medium onion, finely chopped
• 2  garlic cloves, finely chopped
• 2  teaspoons  chopped fresh oregano or 1⁄2 teaspoon dried oregano leaves
• 1  lb  ripe tomatoes or 1 (16 ounce) can  peeled tomatoes

Directions

1. Slice each chili and use the tip of a knife to remove seeds.
2. In a glass or ceramic bowl, marinate the olive, chilies and capers in 4 tablespoons oil for at least 1 hour. Meanwhile, gently sauté the onion and garlic in the remaining oil until golden. Add the oregano.
3. Peel fresh tomatoes; use spoon to scoop out seeds. Chop. (Strain canned tomatoes). Turn all ingredients into a large skillet and cook over medium to high heat until the mixture thickens and darkens slightly. Remove chilies.
4. Serve hot.