You may also like
Categories:
celery carrots onion olive oil white wine red pepper Herbs De oregano garlic salt tomatoes this sauce. Italian parsley Parmesan cheese
Viewed: 38 - Published at: 3 months agoIngredients
- 2 RIBS CELERY
- 3 MEDIUM CARROTS
- 1 MEDIUM ONION
- 1 TABLESPOON OLIVE OIL
- 1/2 CUP DRY WHITE WINE
- 1 TEASPOON RED PEPPER FLAKES
- 1 TABLESPOON "HERBS DE PROVENCE" OR A MIXTURE
- OF DRIED BASIL & OREGANO
- 1/2 TEASPOON FENNEL SEEDS - CRUSHED
- 2 CLOVES GARLIC - minced or passed through a garlic press
- SALT & PEPPER....TO TASTE
- 1 28 OUNCE CAN TOP QUALITY CRUSHED TOMATOES
- 1 POUND DRIED PASTA..."PENNE"is a good shape for this sauce.
- 1/2 CUP FRESH CHOPPED BASIL OR ITALIAN PARSLEY
- FRESH GRATED PARMESAN CHEESE
Method
- Peel and wash carrots, celery and onion and cut into rough chunks. Place
- chunks in food processor and finely chop.
- Heat oil over medium heat in pot large enough to hold cooked pasta for final tossing. Add chopped veggies and cook over medium low heat until vegetables are tender and aromatic about 5-7 minutes. Add 1/2 cup white wine and cook 2 minutes. Add red pepper flakes, crushed fennel seeds, and other dried herbs. Stir and cook 1 minute more. Add 28 ounce can of crushed tomatoes (or top quality whole peeled Italian plum tomatoes chopped with their juice) to the pot and stir well. Bring sauce to a simmer and continue cooking uncovered for 20 to 30 minutes or until sauce thickens.
- Cook pasta until al dente and drain thoroughly. Add pasta to sauce pot, stir to coat and allow pasta to become well coated with the sauce. Serve into individual pasta bowls. Garnish with chopped fresh herbs, drizzle with high quality extra virgin olive oil and pass the parmesan!
