Makes enough sauce for 1 pound of pasta (about 6 servings no leftovers)
Ingredients (in order of use)
mild olive oil
2 medium onions, chopped
1 or 2 bell peppers, chopped
7 cloves garlic, chopped
1 large tomato pureed
6-7 plum tomatoes, pureed (you can use a 1-lb can of crushed tomatoes instead)
about 1 cup sliced greek olives
2 tablespoons cured capers (drained of brine)
cayenne pepper (to taste)
salt and black pepper (to taste)
various italian herbs (to taste)
about 1 tablespoon tomato paste (to thicken)
1 lb Pasta (I chose penne regate)
(1) Saute the onions and peppers in the oil for about 6 minutes. Add the garlic and go for another minute or two.
(2) Add the pureed tomatoes, olives, and capers. Simmer for a while. It will taste very olivey at first, but that will go away. Add the salt, herbs, and pepper throughout til you like the way it tastes.
(3) Once it tastes good to you, decide whether or not it is thick enough. If not, add some tomato paste to thicken.
(4) To serve, Add a soup-ladel-full of the sauce to a plate-full of cooked pasta. Garnish with something green.
Note: I would have added about 3 tablespoons of Clam Juice to this sauce if I was serving to people who could eat seafood. Yum.
