I cook, that’s fine. But I do it because I have to do it and when I can I try to eat something fresh and light and avoid meats.
This time I show you how I prepared a marinara sauce for pasta without anchovies.
Probably you are sceptical now, but my whole family did the bis! They appreciate the recipe.
In my sauce there aren’t olives so it’s perfect if you don’t like them!
The secret of this sauce is adding all the spices little by little and taste it frequently to easily adjust the flavor.
I used:
– a can of peeled tomatoes,
– 2 tps olive oil or corn oil,
– half an onion,
– 1 clove of garlic and garlic powder
– black pepper,
– a handful of capers in vinegar,
– chives,
– oregano,
– a pinch of salt.
Preparing the sauce is so easy!
Chop finely the onion and a clove of garlic and let them fry in hot oil, and when the onion is golden, add the peeled tomatoes. I used dried garlic because it preserves more easily in summer.
Meanwhile,rinse in running water a handful of capers in vinegar, wring them well and add the capers to the sauce.
Add a pinch of salt, garlic powder, oregano, fresh black pepper and chives. 
Test the flavor and add a little bit more of oregano and garlic powder until the flavor is like a marinara.
Let it cook at low heat for about 20 minutes, stir often.
Enjoy!
Valens
