garlic cloves, minced garlic cloves, minced .
cup pitted black olives, coa.r.s.ely chopped cup pitted black olives, coa.r.s.ely chopped
2.
tablespoons drained capers, rinsed tablespoons drained capers, rinsed .
teaspoon sea salt, plus more to taste teaspoon sea salt, plus more to taste
Generous pinch of dried crushed red pepper flakes
1.
(28-ounce) can crushed Italian tomatoes (28-ounce) can crushed Italian tomatoes
In a Large Skillet, heat the oil over a medium-high flame. When almost smoking, add the onion and garlic and saute for 3 minutes. Reduce the heat to medium and add the olives, capers, teaspoon of salt, and red pepper flakes, and saute for 1 minute. Add the tomatoes and simmer until reduced slightly, about 20 minutes. Season the sauce with more salt to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.) heat the oil over a medium-high flame. When almost smoking, add the onion and garlic and saute for 3 minutes. Reduce the heat to medium and add the olives, capers, teaspoon of salt, and red pepper flakes, and saute for 1 minute. Add the tomatoes and simmer until reduced slightly, about 20 minutes. Season the sauce with more salt to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.) [image]
SALSA ALL"AMATRICIANA This is Rome"s most famous pasta sauce, but the recipe actually originated in a town outside of Rome called Amatrice. This sauce is bold and perfectly balanced with tangy tomatoes, sweet onion, and the salty meatiness of pancetta. My parents would make it for dinner on weeknights when they either didn"t have a lot of time to cook or when my mom hadn"t gone to the grocery store. In the time it takes to boil the water the sauce is finished. Perfect with bucatini, perciatelli, or spaghetti.
MAKES ABOUT 1 QUART; SERVES 4 OVER A POUND OF PASTA AS A MAIN COURSE.
2.
tablespoons olive oil tablespoons olive oil
6.
ounces pancetta or slab bacon, diced ounces pancetta or slab bacon, diced
1.
yellow onion, finely chopped yellow onion, finely chopped
2.
garlic cloves, minced garlic cloves, minced
Pinch of dried crushed red pepper flakes
1.
(28-ounce) can tomato puree (28-ounce) can tomato puree .
teaspoon sea salt, plus more to taste teaspoon sea salt, plus more to taste .
teaspoon freshly ground black pepper, plus more to taste teaspoon freshly ground black pepper, plus more to taste .
cup grated Pecorino Romano cheese cup grated Pecorino Romano cheese
In a Large, heavy skillet, heat the oil over a medium flame. Add the pancetta and saute until golden brown, about 8 minutes. Add the onion and saute until tender, about 5 minutes. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Stir in the tomato puree, and teaspoon each of salt and pepper. Simmer, uncovered, over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Stir in the cheese. Season with more salt and pepper to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.) heavy skillet, heat the oil over a medium flame. Add the pancetta and saute until golden brown, about 8 minutes. Add the onion and saute until tender, about 5 minutes. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Stir in the tomato puree, and teaspoon each of salt and pepper. Simmer, uncovered, over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Stir in the cheese. Season with more salt and pepper to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.) [image]
SIMPLE BOLOGNESE.
When we were kids, this was our favorite sauce, hands down. I used to love it on everything-pasta, rice, bread, potatoes, and polenta-you name it, I covered it in bolognese. We went through a lot of it in my household. So my parents had to figure out a way to make it that was quicker than the traditional recipe, and here it is. It"s just as rich and mouthwatering as the more time-consuming traditional recipe; I promise you won"t know the difference. Now that I"m all grown up, I try not to use bolognese for everything, but it"s tempting because it"s perfect as a sauce for any type of pasta shape.
MAKES ABOUT 1 QUART; SERVES 4 OVER A POUND OF PASTA AS A MAIN COURSE.
cup extra-virgin olive oil cup extra-virgin olive oil
1.
medium onion, minced medium onion, minced
2.
garlic cloves, minced garlic cloves, minced
1.
celery stalk, minced celery stalk, minced
1.
carrot, peeled and minced carrot, peeled and minced
1.
pound ground beef chuck pound ground beef chuck
1.
(28-ounce) can crushed tomatoes (28-ounce) can crushed tomatoes .
cup chopped fresh flat-leaf parsley cup chopped fresh flat-leaf parsley
8.