Thursday, March 6, 2014

Spicy Sicilian Style Sauce (Meat Free for Lenten Fridays)

Since I'm finally getting back the energy and drive to cook again, it felt good to be in the kitchen, putzing with one of my favorite recipes. This was something I experimented with a couple summers ago when we had a boom year for tomatoes, and it was so tasty, this spicy Sicilian style sauce has become something of a standard in our house.

I'm not 100% sure if it's accurate to call this "Sicilian style", but based on what I saw and ate when I was actually in Sicily a few years ago, I think it's close enough.

Spicy Sicilian Style Sauce

  • 6 ripe Roma tomatoes, seeded and roughly diced OR 1 large can diced tomatoes
  • 2-3 gloves garlic, minced
  • 1 small onion, chopped
  • 1 can tomato paste
  • 1/2 to 3/4 cup sliced kalamata olives
  • 1/4 cup capers
  • 1 can artichoke hearts, quartered
  • 1/4 cup water
  • 1/2 cup white wine
  • Salt and pepper to taste
  • 2 tablespoons fresh basil, shredded OR 2 teaspoons dried basil
  • 1/4 teaspoon red pepper flakes
Start by chopping your onion and mincing your garlic. Heat about a tablespoon of olive oil in a 3 quart sauce pan over medium high heat, then saute the onion and garlic until tender, but not caramelized. Add a dash of salt and pepper.

Add the diced tomatoes and tomato paste, water, and white wine (if using). Normally I try to use a Pinot Grigio, I find it gives the sauce a nice zing. If you're not using wine, increase the water to 3/4 cup.

Now stir in the olives, capers, basil, and red pepper flakes. Add a little more salt and pepper if desired.

Reduce heat to medium low, then simmer, partially covered, for about a half hour, stirring occasionally. Then add the artichoke hearts and let cook another 15 to 20 minutes.

Serve over the pasta of your choice with a hunk of crusty bread and a salad on the side!

No comments:

Post a Comment