Salsa arrabiata
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Ex-virgin olive oil |
| 2 | Cloves Garlic; chop | |
| 1 | teaspoon | Crushed red pepper flakes |
| ¼ | cup | Dry white wine |
| 2 | cups | Creole tomatoes; chop |
| 1 | cup | Juice from canned tomatoes |
| ⅛ | teaspoon | Salt |
Directions
WALDINE VAN GEFFEN VGHC42A
pn White pepper 6 Fresh basil leaves; chop 2 Sprigs Italian parsley; chop Heat olive oil very hot in a skillet and saute garlic until they begin to brown. Add crushed red pepper and wine and bring to a boiil. Add tomatoes, tomato juice, salt and pepper. Return to a boil, then lower heat and simmer for about 30 minutes, stirring now and then. Add water if necessary to get the desired thickness. Stir in basil and parsley and adjust seasonings.
Toss with cooked pasta in the skillet and serve. Yield 2 cups. Source: Andrea's Restaurant, N.O.LA
Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on May 16, 1998