Salsa Arrabiata
by Kathleen Morrison
SERVINGS
2 cups scale / convert
INGREDIENTS
2 tbsp. extra-virgin olive oil
2 cloves garlic, lightly crushed to break the skin
1 tsp. crushed red pepper flakes
1/4 cup dry white wine
2 cups chopped creole tomatoes, with juice reserved
1/8 tsp. salt
1 dash white pepper
6 leaves fresh basil, chopped
2 sprigs Italian parsley, chopped
INSTRUCTIONS
Heat olive oil very hot in a skillet and sauté garlic cloves until they begin to brown around the edges. Add crushed red pepper and wine and bring to a boil. Add tomatoes, tomato juice, salt and white pepper. Return to a boil, then lower heat and simmer for approximately 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 skillet and serve.
CHEF COMMENTS
Makes about two cups, enough for four pasta entrees.
TAGS
sauces, spaghettisauce add tags
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