When asking my Italian friend Paola how her mother made marinara, she replied, "What's that?" We discerned that Italians call this salsa pomodoro or tomato sauce.

• olive oil
• garlic, minced or mashed
• tomatoes, peeled, seeded and chopped or crushed from a can
• oregano, pref. fresh
• salt and pepper to taste

Heat plenty of oil in a saucepan, add garlic and cook just until it starts to brown. Add crushed tomatoes and oregano. Cook over medium heat until most of the liquid evaporates. Season to taste with salt and pepper. Toss with pasta and serve.

*Variations: Capers, onions, wine, fresh basil, shallots, flavorful meats, seafood, shellfish, veggies, crushed red pepper.