Scarpara Sauce with Pasta Recipe

Scarpara Sauce with Pasta Recipe

6 qts. water with 3/4 tbsp. salt
18 ozs. spaghetti or linguine
2 (16 oz.) cans of whole tomatoes OR
4 (10 oz.) cans of tomato wedges (use the juice then cut individual tomato in eighths
4 tbsps. pimento-stuffed olives, chopped
1/2 tsp. salt
3 tbsps. olive oil
1 1/2 cups of finely chopped onions
5 big crushed cloves of garlic
3/4 tsp. oregano
1 (4 1/2 oz.) can of ripe olives, chopped
2 cups of water
1/2 tsp. black pepper
1 tsp. sugar
2 tbsps. Chopped capers
3 tbsps. parsley, chopped

In a skillet, saute the onions with the olive oil for about 5 mins. and make sure to not burn it. Add in garlic and continue to saute for 3 mins. more.

Add the remaining ingredients aside from the pasta then cook this on medium flame for 45 mins (this makes 1.5 qts of thick sauce).

Pasta should be cooked in salty boiling water until it is cooked through but still firm ( a little undercooked).

Take the pasta out of the water & be sure to drain it well. Put in half of the pasta to the sauce then make sure that everything is evenly coated before putting the remainder of the pasta.

Serves 5