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“Serve the sauce hot with fresh cooked pasta. Makes about 2 cups. Preparation time does not include time to marinate.”
READY IN:
25mins
SERVES:
4
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

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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