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Olive Garden’s Siena Sauce




Source of Recipe


Kare 11


Recipe Introduction


Gjon Prendi, Olive Garden


List of Ingredients




2 oz extra virgin olive oil
1 tbsp garlic, chopped
½ cup Kalamata olives, pitted and chopped
½ cup green olives with pimiento, chopped
2 tbsp small capers, rinsed
½ cup red wine
24 oz fresh (or 28 oz canned) tomatoes, diced
29 oz canned tomato puree
8 oz water
½ tsp salt
¼ tsp crushed red pepper flakes
4 medium size red bell peppers, cut in 1-inch pieces
1 tbsp sugar
2 tbsp fresh sweet basil, chopped
1 ½ lbs cooked pasta
Fresh parsley, chopped




Recipe



On medium-high, heat olive oil in a large sauce pot.
Add garlic and sauté for one minute (do not brown).
Add olives and capers and stir. Add red wine and bring to a boil.
Add all remaining ingredients except basil.
Bring to a boil and reduce to medium-low heat for 45 minutes to one hour.
Add basil to sauce and stir well.
Remove Siena sauce from heat.
Evenly distribute Siena sauce over pasta.
Garnish with chopped parsley.

Serves 4 to 6