Spicy Tomato Sauce from Giada de Laurentiis's Everyday Italian |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
The sauce known as all'arrabbiata—or in the angry style —is made with hot red pepper flakes (and sometimes fresh chilies for an extra kick). I like to use the briny elements of olives and capers and skip the fresh chilies, adding depth to the spiciness rather than just more heat. Perfect with penne or rigatoni. Ingredients:
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 |
Directions:
1. In a large skillet, heat the oil over a medium-high flame. When almost smoking, add the onion and garlic and sauté for 3 minutes. Reduce the heat to medium and add the olives, capers, 1/2 teaspoon of salt, and red pepper flakes, and sauté for 1 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 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
2. Per serving: 500.0 calories, 420.0 calories from fat, 47.0g total fat, 10.0g saturated fat, 35.0mg cholesterol, 2670.0mg sodium, 10.0g total carbs, 0.6g dietary fiber, 0.0g sugars, 11.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database
|
|