Ingredients
2 tbsp. | extra-virgin olive oil | 2 cloves | garlic, lightly crushed to break the skin | 1 tsp. | crushed red pepper flakes | 1/4 cup | dry white wine | 2 cups | chopped creole tomatoes, with juice reserved | 1/8 tsp. | salt | 1 dash | white pepper | 6 | leaves fresh basil, chopped | 2 sprigs | Italian parsley, chopped |
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Instructions
Heat olive oil very hot in a skillet and sauté garlic cloves until they begin to brown around the edges. Add crushed red pepper and wine and bring to a boil. Add tomatoes, tomato juice, salt and white pepper. Return to a boil, then lower heat and simmer for approximately 30 minutes, stirring now and then. Add water if necessary to get the desired thickness. Stir in basil and parsley and adjust seasonings. Toss with cooked pasta in skillet and serve.
Author's Comments
Makes about two cups, enough for four pasta entrees.
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