Spicy Marinara Sauce

This is so easy and so delicious, better than anything store bought!!

- 3 tbsp EVOO
- 1 small onion, minced
- 2 garlic cloves, minced
- 1/2 cup pitted black olives (optional - I don't use), coarsely chopped
- 2 tbsp drained capers, rinsed
- 1/2 tsp salt, plus more to taste
- generous pinch of dried crushed red pepper flakes
- 1 (28 oz) can crushed Italian tomatoes

In a large skillet, heat the oil over a medium-high flame. When almost smoking, add the onion and garlic and saute for 3 minutes. Reduce the heat to medium and add the (olives), capers, 1/2 tsp salt and red pepper flakes, and saute for one minute. Add the tomatoes and simmer until reduced slightly, about 20 minutes. Season the sauce with more salt to taste. (The sauce can be made one day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

I use mushrooms instead of olives.
I like using this in a lasagna with hamburger meat and pepperoni.

from Giada de Laurentiis everyday italian