Marinara Sauce Recipe
Ingredients
| 3 red cascabel chilies | ||
| Black olives | 80 Milliliter, chopped | |
| Capers | 30 Milliliter | |
| Olive oil | 80 Milliliter | |
| 1 finely diced onion | ||
| Garlic | 2 Clove (5gm), minced | |
| 675 g peeled, seeded and chopped tomatoes | ||
| Oregano leaves | 10 Milliliter | |
Directions
Seed and dice the chilies, mix with the olives, capers and 1/2 the oil.
Marinate for 1 hour.
Heat the remaining oil in a sauce pan.
Saute the onion and garlic until tender.
Drain the marinade and mix with the onion.
Add the tomatoes and the oregano.
Reduce heat to medium, cook until sauce has thickened.
Serve over pasta.
Marinate for 1 hour.
Heat the remaining oil in a sauce pan.
Saute the onion and garlic until tender.
Drain the marinade and mix with the onion.
Add the tomatoes and the oregano.
Reduce heat to medium, cook until sauce has thickened.
Serve over pasta.
Chef
