Thursday, May 29, 2008

arrabiata sauce

This is Jason's recipe for arrabiata sauce and it is heaven.

1 Tbsp olive oil
1/2 yellow onion, minced
3 cloves garlic, minced
1/2 tsp to 1 tsp crushed red pepper (without this, it's marinara; fer the kids and all)
1/4 tsp dried basil
1/2 tsp salt
1/4 tsp ground black pepper
1 14.5 oz can, whole peeled toms, juice reserved
2 Tbsp tomato paste
small handful fresh oregano, thyme, and/or basil leaves (whatever you have)

In medium saucepan, sauté onion in oil for 5 mins. Add garlic for 30 more seconds. Add crushed red pepper, basil, s/p, and whole toms. Add enough remaining tomato liquid to moisted (eww) the pan. You'll probably use it all. Add tom paste and bring to boil, covered, the simmer on low. Let simmer while the pasta water heats and pasta cooks, a good 10-15 minutes is nice. Immersion blend the sauce to juicy-chunky, add minced fresh herbs (off the stems, silly!) and serve on pasta noodles with major freshly shredded Parmesan.

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