Spicy Tomato Sauce with Capers
(from pizzocalabro’s recipe box)
Delicious with pasta (choose a chunky-style pasta to match the chunky sauce), or as an ingredient in Eggplant Parmesan, Lasagne or Pasta al Forno.
Source: Me, Craig
Prep time: 10 minutes
Cook time: 90 minutes
Serves 8 people
Categories: Italian, main dish, savory
Ingredients
- 1 20-oz can unseasoned whole tomatoes (Marzano, if you can afford them/get them)
- 1 20-oz can unseasoned tomato sauce (make sure the label lists no ingredients other than tomatoes and maybe water)
- 2 cloves garlic
- 1/2 onion
- salt
- freshly ground pepper
- red pepper flakes
- 6-8 fresh basil leaves
- capers
- extra-virgin olive oil
Directions
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Chop the onion and mince the garlic.
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Heat a few tablespoons of oil in a heavy-bottomed pot over medium heat.
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Add the onion and cook until it begins to turn translucent.
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Add the garlic and cook for about a minute, until the garlic is cooked but not browned.
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Crush, tear or chop the whole tomatoes into coarse pieces, making sure not to lose the juices.
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Mince all but two of the basil leaves.
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Add the tomatoes, tomato sauce and minced basil to the pot.
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Season to taste with salt, freshly ground pepper, extra-virgin olive oil and red pepper flakes.
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Simmer over medium heat, stirring occasionally, until the sauce has reduced to desired consistency.
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Tear the remaining basil leaves into coarse shreds.
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Add torn basil leaves and capers to the sauce.
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Cook for a few more minutes, until the basil leaves are wilted.
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Correct the seasoning.
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Remove from heat and serve over a chunky, ridged pasta like penne rigate or rigatoni.