Monday, March 7, 2011

Everyday Italian: Spicy Tomato Sauce Recipe

Inspired by an episode of Anna & Kristina's Grocery Bag where they reviewed the cookbook "Everyday Italian" by Giada De Laurentiis, I checked it out from my local library and was very pleased!

While it isn't a vegetarian cookbook, there were a handful of recipes that I have since added to my binder of go-to favorites. What stood out about her recipes is that they truly are everyday meals - the ingredients are mostly items that I can stock in my pantry and the many of the recipes come together in less than 30 minutes. Despite the simplicity, I was surprised by how much fresh flavor these recipes packed.

Earlier this week I made Giada's "Spicy Tomato Sauce" and simply had to share it. If you love Arrabiata (spicy) or Puttanesca (with Olives and Capers) tomato sauce, this one's for you.

Thank you to for publishing the recipe online for me to share:

Spicy Tomato Sauce from Giada de Laurentiis's Everyday Italian

The sauce known as all’arrabbiata—or “in the angry style”—is made with hot red pepper flakes (and sometimes fresh chilies for an extra kick). I like to use the briny elements of olives and capers and skip the fresh chilies, adding depth to the spiciness rather than just more heat. Perfect with penne or rigatoni.

  • 3 tablespoons extra-virgin olive oil

  • 1 small onion, minced

  • 2 garlic cloves, minced

  • ½ cup pitted black olives, coarsely chopped

  • 2 tablespoons drained capers, rinsed

  • ½ teaspoon sea salt, plus more to taste

  • Generous pinch of dried crushed redpepper flakes

  • 1 28-ounce can crushed Italiantomatoes

  • In a large skillet, heat the oil over a medium-high flame. When almost smok

    ing, add the onion and garlic and sauté for 3 minutes. Reduce the heat to medium and add the olives, capers, ½ teaspoon of salt, and red pepper flakes, and sauté for 1 minute. Add the tomatoes and simmer until reduced slightly, about 20 minutes. Season the sauce with more salt to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

    Yields: Serves 4 over a pound of pasta as a main course

  • A batch I whipped up the other night, with the addition of two diced Tofurkey Italian Sausages for some added protein.

  • An up-close look at the texture of the sauce, chock-full of black olives, capers, and crushed tomatoes.

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