"Food is our common ground, a universal experience." - James Beard

Wednesday, November 4, 2009

Spicy Tomato Sauce

I love eating pasta! I usually use a jar sauce because there are some really good ones. But occasionally I like to try something different! This recipe comes from Giada De Laurentiis' Everyday Italian cookbook. It makes enough sauce for four people with dinner sized portions.

Spicy Tomato Sauce
3 tablespoons extra-virgin olive oil
1 small onion, minced
2 garlic cloves, minced
1/2 cup pitted black olives, coarsely chopped
2 tablespoons drained capers, rinsed
1/2 teaspoon sea salt, plus more to taste
Generous pinch of dried crushed red pepper flakes
1 (28 ounce) can crushed Italian tomatoes

In a large skillet, heat the oil over a medium-high flame. When almost smoking, add the onion and garlic, and saute for 3 minutes. Reduce the heat to medium and add the olives, capers, 1/2 teaspoon of salt, and red pepper flakes; saute for one minute. Add the tomatoes and simmer until reduced slightly - about 20 minutes. Season the sauce with more salt to taste. (The sauce can be made one day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.) Serve over pastas like penne or rigatoni.

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