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Arrabbiata Sauce
1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
3/8 cup red wine
1 tablespoon white sugar
1 tablespoon chopped fresh basil
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 tablespoon lemon juice
1/2 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
2 (14.5 ounce) cans peeled and diced tomatoes
2 tablespoons chopped fresh parsley
Heat oil in a large skillet or saucepan over medium heat. Sauté onion
and garlic in oil for 5 minutes. Stir in wine, sugar, basil, red pepper,
tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes. Stir in parsley. Ladle over the hot cooked pasta of your choice.
“For a gourmet wine is not a drink but a condiment, provided that your host has chosen correctly.”
Edouard De Pomaine
Kalamata or Calamata olives are dark eggplant-colored Greek olives. The are usually packed in olive oil or vinegar, and are frequently slit so they absorb the flavor of the wine vinegar marinade in which they are soaked. They should have a rich and fruity flavor.
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