Arrabbiata Sauce

Photo: flickr user mastermaq

Ingredients

1 teaspoon olive oil

1 cup chopped onion

1 tablespoon chopped fresh or 1 teaspoon dried basil

1 teaspoon crushed red pepper

2 tablespoons tomato paste

1 tablespoon lemon juice

2 cans diced tomatoes, undrained (14.5-ounce)

2 tablespoons chopped fresh parsley

Heat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; saut, 5 minutes. Stir in wine and next 8 ingredients

(wine through tomatoes); bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stir in parsley.

Yield: 3 cups (serving size:1 cup).

1.0 servings

Wednesday, February 10, 2010 - 6:08pm

Anonymous