Here is the second marinara recipe I mentioned. This is a spicy marinara and goes well with chunky pasta like shells, farfalle, fusilli, or gemilli. This one is better served chunky, but as always the flavor remains even if you wish to smooth this out in the blender. This recipe makes four cups.
This one is good also as a base for pizza. Lots of flavor here!
3 ounces or 86 grams onions, minced
2.7 ounces or 76 grams klamata or black olives, chopped
1 ounce or 26 grams capers, drained and rinsed
2 cloves garlic, minced
3 tablespoons Extra Virgin Olive Oil (EVOO)
1 28 ounce can crushed or diced tomatoes (you can use plain or italian seasoned for this recipe)
1 tablespoon dried Italian Seasonings (or 1 teaspoon oregano, 1 teaspoon rosemary, 1 teaspoon thyme)
1 teaspoon red pepper flakes
Heat EVOO in large sauce pan or sauce pot, until fragrant, add onions and cook 3 minutes. Add olives, capers, red pepper flakes, and italian seasonings, and cook 2 minutes. Add garlic and cook 1 minute. Add tomatoes and cook uncovered 20 minutes on med-low heat. Do not cover.
This sauce freezes well.