I think it's time I added cayenne pepper to my list of favorite things, which includes pesto sauce and this song. If overused, cayenne just makes you reach for a glass of milk to neutralize the spiciness. However, if added judiciosly to vegetables, it brings out their natural sweetness. Lately, whenever I'm deciding what spices to add to a dish, my first thought tends to be cayenne pepper. For me, it gives just the right amount of heat to a dish without overpowering the other ingredients.
    My goal in putting cayenne pepper in a marinara sauce was not to make it spicy, but to bring out and amplify the taste of tomatoes. I was very happy with the way it turned out, just the way I imagine marinara sauce tasting when I think about it.

*serves 2
1 tbsp olive oil
1/4 tsp cayenne pepper
1 large clove of garlic, crushed
1 can of diced tomatoes
1/4 tsp dried thyme leaves
1/4 tsp dried oregano leaves
salt and black pepper to taste

In a small saucepan over medium heat, heat the olive oil until it spreads to coat the bottom of the pan. Add the cayenne pepper and crushed garlic, and cook, stirring, until the garlic is golden. Add the tomatoes and bring to a boil. Boil until some of the liquid is gone and the sauce is slightly thicker. Stir in the thyme, oregano, salt, and black pepper. Simmer the sauce for about 5 more minutes.

While cooking the sauce, prepare 4 oz of angel hair pasta according to package directions. Serve the marinara over the pasta.