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)
