Mama Melina's Spicy Tomato Sauce
from the kitchen of Nicoletta LaMarca Sacco

1 medium yellow onion, chopped
½ cup extra-virgin olive oil
1 28-ounce can Italian pelati (whole peeled tomatoes)
1 tablespoon sugar
2 tablespoons capers preserved in salt, salt rinsed off
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
¼ teaspoon ground fennel seeds
Red pepper flakes, salt, and pepper to taste

Sauté the onion in the olive oil. Add the tomatoes, sugar,
capers, spices, salt, pepper and half the tomato can of
water. Stir, lower the heat and cover. As the sauce cooks,
stir it a few times and crush the tomatoes with a potato
masher. Simmer 30 minutes. Turn heat off and prepare
the pasta or the rest of your dish.

From the book Sicilian Feasts by Giovanna Bellia LaMarca

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