2 1/4 c. dry white wine
1 tsp. dried basil
1 tsp. oregano
1/4 tsp. dried red pepper flakes
5 cloves garlic, peeled & put through a press
1 can (28 oz.) tomatoes
Place the wine, basil, oregano, pepper flakes, and garlic in a heavy 2-quart sauce pan. Simmer for 10 to 12 minutes, or until all the alcohol from the wine has evaporated. Add tomatoes. Simmer, partially covered, over low heat for about 20 minutes, stirring occasionally.
Makes 3 1/2 cups (enough for 1 1/2 pounds fresh pasta or 1 pound dried pasta. 6 average main course servings). Freezes well.
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