Puttanesca Sauce

1/4 cup extra-virgin olive oil
2 large cloves garlic, minced
1 dried red chili pepper, crumbled
3/4 cup kalamata olives
1/2 tsp. dried oregano
1 1/2 lb. ripe tomatoes peeled and chopped or one 28 oz. can whole tomatoes with juice
3 tbsp. packed minced fresh parsley
2 tbsp. drained capers
Salt and pepper

Sauté garlic and chili pepper in oil for about 2 minutes. Stir in olives and oregano. Cook for another few minutes, then add tomatoes. Simmer, uncovered, until the sauce is thickened, about 5-10 minutes. Stir in parsley and capers. Salt and Pepper to taste.