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FUCK YEAH!
Arrabbiata Sauce
Ingredients:
one 28-ounce can and one 10-ounce can imported peeled Italian plum tomatoes with their liquid
1/4 cup extra-virgin olive oil
1/2 cup red wine
salt and black pepper to taste
1 to 2 teaspoons crushed hot red pepper flakes
1/3 cup freshly grated Parmigiano-Reggiano
1 tablespoon minced fresh oregano leaves
Directions:
1. Stir together the tomatoes with their liquid and olive oil in a medium saucepan, and cook at a low boil, stirring occasionally and breaking up the tomatoes with a wooden spoon, for 35 minutes, or until very thick. Season the mixture with salt and black pepper.
2. Add the red pepper flakes, red wine, and simmer for 10 minutes.
3. Toss with pasta. Transfer to a serving bowl and toss with the Parmigiano-Reggiano. Top with minced oregano and serve.
Feel free to add more red pepper if you are feeling particularly masochistic.
Greek-Themed Orgasm Sauce
Ingredients:
1/2 cup packed, fresh flat-leaf parsley leaves plus additional chopped leaves for garnish
2 teaspoons drained capers packed in vinegar and brine
1 teaspoon packed, fresh oregano leaves
1/3 cup extra-virgin olive oil
1/4 to 1 small fresh, hot, red chili pepper, trimmed and seeded
2 garlic cloves
1 very small red onion, cut into rings
1/4 pound imported feta cheese, coarsely crumbled
12 kalamata olives, pitted and finely chopped
Directions:
1. Mince the 1/2 cup parsley, capers, and oregano together, place in a serving bowl, and stir in the olive oil.
2. Mince the red chili and garlic together, and add to the olive oil mixture. Add the onion, feta, and olives.
3. Toss with hot pasta. Season to taste and garnish with additional chopped parsley. Serve immediately.
Peperonata
Ingredients:
1/4 cup extra-virgin olive oil
1 eggplant (about 3/4 pound)
1 medium onion, peeled and chopped
1 medium green bell pepper
1 medium red bell pepper
1 medium yellow bell pepper
4 fresh plum tomatoes, chopped
1/4 teaspoon balsamic vinegar
1/4 teaspoon red-wine vinegar
1 cup tomato puree
1/4 cup firmly packed, chopped fresh basil
1/4 cup firmly packed, chopped fresh marjoram
Directions:
1. Place 2 tablespoons of the olive oil in a large sauté pan over moderate heat. Cut the eggplant into 1/2-inch cubes, and add to the hot oil with the chopped onion. Cook until eggplant softens, about 10 minutes. Remove and reserve.
2. Stem and seed the bell peppers. Cut each one in half. Cut half of each pepper into medium dice and the other half into julienne strips. Add the remaining 2 tablespoons of olive oil to the pan in which the eggplant cooked, set it over moderately high heat, and sauté the peppers for 10 minutes. Add the tomatoes and cook for 5 minutes. Add the eggplant-onion mixture, the two vinegars, and the tomato purée. Bring to a boil, reduce heat to moderate, and simmer for 5 minutes.
3. Add the basil and marjoram. Remove from heat. Season to taste with salt and pepper. Let rest for 5 minutes, toss with hot pasta and serve.
FUCK YEAH!
Arrabbiata Sauce
Ingredients:
one 28-ounce can and one 10-ounce can imported peeled Italian plum tomatoes with their liquid
1/4 cup extra-virgin olive oil
1/2 cup red wine
salt and black pepper to taste
1 to 2 teaspoons crushed hot red pepper flakes
1/3 cup freshly grated Parmigiano-Reggiano
1 tablespoon minced fresh oregano leaves
Directions:
1. Stir together the tomatoes with their liquid and olive oil in a medium saucepan, and cook at a low boil, stirring occasionally and breaking up the tomatoes with a wooden spoon, for 35 minutes, or until very thick. Season the mixture with salt and black pepper.
2. Add the red pepper flakes, red wine, and simmer for 10 minutes.
3. Toss with pasta. Transfer to a serving bowl and toss with the Parmigiano-Reggiano. Top with minced oregano and serve.
Feel free to add more red pepper if you are feeling particularly masochistic.
Greek-Themed Orgasm Sauce
Ingredients:
1/2 cup packed, fresh flat-leaf parsley leaves plus additional chopped leaves for garnish
2 teaspoons drained capers packed in vinegar and brine
1 teaspoon packed, fresh oregano leaves
1/3 cup extra-virgin olive oil
1/4 to 1 small fresh, hot, red chili pepper, trimmed and seeded
2 garlic cloves
1 very small red onion, cut into rings
1/4 pound imported feta cheese, coarsely crumbled
12 kalamata olives, pitted and finely chopped
Directions:
1. Mince the 1/2 cup parsley, capers, and oregano together, place in a serving bowl, and stir in the olive oil.
2. Mince the red chili and garlic together, and add to the olive oil mixture. Add the onion, feta, and olives.
3. Toss with hot pasta. Season to taste and garnish with additional chopped parsley. Serve immediately.
Peperonata
Ingredients:
1/4 cup extra-virgin olive oil
1 eggplant (about 3/4 pound)
1 medium onion, peeled and chopped
1 medium green bell pepper
1 medium red bell pepper
1 medium yellow bell pepper
4 fresh plum tomatoes, chopped
1/4 teaspoon balsamic vinegar
1/4 teaspoon red-wine vinegar
1 cup tomato puree
1/4 cup firmly packed, chopped fresh basil
1/4 cup firmly packed, chopped fresh marjoram
Directions:
1. Place 2 tablespoons of the olive oil in a large sauté pan over moderate heat. Cut the eggplant into 1/2-inch cubes, and add to the hot oil with the chopped onion. Cook until eggplant softens, about 10 minutes. Remove and reserve.
2. Stem and seed the bell peppers. Cut each one in half. Cut half of each pepper into medium dice and the other half into julienne strips. Add the remaining 2 tablespoons of olive oil to the pan in which the eggplant cooked, set it over moderately high heat, and sauté the peppers for 10 minutes. Add the tomatoes and cook for 5 minutes. Add the eggplant-onion mixture, the two vinegars, and the tomato purée. Bring to a boil, reduce heat to moderate, and simmer for 5 minutes.
3. Add the basil and marjoram. Remove from heat. Season to taste with salt and pepper. Let rest for 5 minutes, toss with hot pasta and serve.
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