Arrabbiata Sauce Caffe Napoli
List of Ingredients
1/4 cup garlic, finely chopped
1 tablespoon red pepper flakes
1/2 cup extra virgin olive oil
28 ounces tomatoes, canned, whole
16 ounces tomatoes, canned, crushed
1 teaspoon salt
1 teaspoon sugar
3/4 cup fresh basil, chopped
1/2 cup fresh parsley, chopped
1/2 cup Percorino Romano cheese, freshly gratedRecipe
In a large saucepan cook garlic and red pepper flakes in oil over moderately low heat, stirring until garlic is softened. Cool oil and transfer to a glass jar with a tight fitting lid. Chill oil mixture 4 hours or overnight. In a medium saucepan heat oil mixture over moderate heat until garlic just begins to sizzle and stir in tomatoes with juice and puree, salt, and sugar and simmer 10 minutes. Stir in basil and cook, stirring occasionally, 5 minutes.
Serve over hot pasta and sprinkle with parsley and Pecorino Romano cheese.
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