Salsa Arrabiata

Name: Salsa Arrabiata
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

9 ingredients

7 steps

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

Directions

1

Heat olive oil very hot in a skillet and saute garlic cloves until they begin to brown around the edges.
2

Add crushed red pepper and wine and bring to a boil.
3

Add tomatoes, tomato juice, salt and white pepper.
4

Return to a boil, then lower heat and simmer for approximately 30 minutes, stirring now and then.
5

Add water if necessary to get the desired thickness.
6

Stir in basil and parsley and adjust seasonings.
7

Toss with cooked pasta in skillet and serve.