Salsa Arrabiataappetizers, ethnic, salsa 2.00 tablespoon extra virgin olive oil 2.00 garlic cloves,lightly crushed to br 1.00 teaspoon crushed red pepper flakes 0.25 cup dry white wine 2.00 cup chopped creole tomatoes 1.00 cup juice from canned tomatoes 0.13 teaspoon salt 1.00 pinch white pepper 6.00 each leaves fresh basil,chopped 2.00 sprigs italian parsley, chopped Heat olive oil very hot in a skillet & saute garlic cloves until they begin to brown around the edges. Add crushed red pepper & wine & bring to a boil. Add tomatoes, tomato juice,salt & white pepper. Return to a boil,then lower heat & simmer for about 30 minutes, stirring now & then. Add water if necessary to get the desired thickness. Stir in basil & parsley & adjust seasonings. Toss with cooked pasta in skillet & serve. Makes about two cups -enough for four pasta entrees. |
