Served over hot pasta and rich with Italian spices, this sauce is the perfect meal for entaining or for a simple family meal.

2 tablespoons olive oil
1 large onion, finely chopped
4 canned jalapeño peppers, stems and seeds removed, finely diced
2 cans (28 ounces each) crushed fire-roasted tomatoes
1 can (28 ounces) whole tomatillos, drained, and coarsely chopped
2 teaspoons dried oregano, preferably Mexican oregano
36 canned small green or black olives, pitted, and coarsely chopped Salt and pepper, to taste
3 tablespoons extra-virgin olive oil
2 pounds dried pasta, any shape, cooked according to package directions, hot
2 cups guacamole (optional)
1 cup chopped cilantro or flat-leaf parsley (optional)

Heat olive oil in a large, heavy pot over medium heat. Add onion and jalapeño peppers and cook until the onions soften, about 4 minutes. Add tomatoes, tomatillos and oregano, and simmer for about 30 minutes until sauce is lightly thickened. Stir in olives, salt, and pepper and olive oil. Serve with hot pasta, guacamole and cilantro for garnish, if desired.

Calories 138; Total fat 6g; Saturated fat 0g; Cholesterol 0mg; Sodium 623mg; Carbohydrate 25g; Fiber 2g; Protein 3g; Vitamin A 11%DV*; Vitamin C 33%DV; Folate 6%DV; Calcium 4%DV; Iron 22%DV; Potassium 5%DV *Daily Value Serving Size: 2/3 cup