|Red cascabel chilies||3|
|Chopped black olives||80 Milliliter|
|Olive oil||80 Milliliter|
|Finely diced onion||1|
|Minced garlic cloves||2|
|Peeled seeded chopped tomatoes||675 Gram|
|Oregano leaves||10 Milliliter|
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.