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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Serve the sauce hot with fresh cooked pasta. Makes about 2 cups. Preparation time does not include time to marinate. 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.
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