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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery – Olive Garden’s Italian Partners. Ingredients:
2 tablespoons extra virgin olive oil |
1 tablespoon garlic, chopped |
1/2 cup kalamata olive, pitted and chopped |
1/2 cup pimento-stuffed green olives, chopped |
1/4 cup small caper, rinsed |
1 cup red wine (recommend amarone della valpolicella) |
1 cup tomato, diced |
2 (16 ounce) cans tomato puree |
1/2 teaspoon salt |
1 teaspoon crushed red pepper flakes |
2 medium red bell peppers, cut in 1-inch pieces |
1 tablespoon sugar |
2 fresh basil leaves, chopped |
1 lb pasta, cooked |
basil leaves (garnish) |
Directions:
1. Heat olive oil in a small sauce pot. Add garlic and sauté for one minute (do not brown). Add bell peppers and sauté until al dente. Add olives and capers and stir. Add red wine and bring to a boil.
2. Add remaining ingredients except basil. Bring to a boil, reduce to low heat and simmer for approximately 30 minutes. Add basil to sauce and stir well. Remove Siena sauce from heat. Serve over your favorite pasta. Garnish with chopped basil, if desired.
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