ARRABIATA PASTA SAUCE

This is a recipe I developed in an effort to copy one I had at Olive Garden.  I think I've got a pretty good knock-off here :-)

Arrabiata sauce is SPICY, so here's a tip:  let the sauce cook long enough for the flavors to develop before adjusting any seasonings.  You'll want to taste it before you add more chiles, or you could quickly wind up with a sauce too spicy to eat!

Anyway, without further ado, here is the recipe:

ARRABIATA  PASTA  SAUCE

2 T. EVOO (extra-virgin olive oil)

1 cup diced onion

2 oz. garlic, peeled & coarsely chopped (see NOTES)

28 oz. diced tomatoes in juice (undrained; 1 large or 2 small cans)

1 tsp. crushed red peppers

1 bay leaf

1/8 c. fresh basil, julienned

6 oz. tomato paste (1 small can)

1 T. EVOO (yes, another one)

1/4 tsp. ground black pepper

2 tsp. sea salt, or to taste

Heat 2 T. EVOO in a large skillet.  Sweat the onions and garlic, and saute until lightly browned.  Add all tomatoes, tomato paste and crushed chiles.  Reduce heat to a simmer and cook for 30 minutes, stirring occasionally.  Next add the fresh basil, the 1 T. EVOO, sea salt and black pepper.  Continue simmering for another 15 minutes (or longer).

Taste and adjust the seasoning if necessary.  Serve over hot cooked pasta (I really like capellini  [aka angel hair]), and top with freshly grated Parmesan or Romano cheese.

Serves 6 to 8.

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NOTES:

•  Two ounces of garlic is roughly equal to one whole "head".  Personally, I find the small inner cloves of garlic tedious to peel, so I usually buy 2 heads and use just the largest outer cloves. About 8 large cloves should give you the 2 ozs. you need.

•  If you find that your tomatoes are too acidic-tasting (tart), simply add about 1 level tsp. sugar.  You won't taste it, but it will "soften" the tartness of the tomatoes.

•  If you prefer a less-chunky sauce, just give this a quick blitz with an immersion (stick) blender to smooth it out.

~ This sauce freezes really well.  You can freeze any leftovers, or even intentionally make a double batch and freeze for future meals.  Fill 2-cup freezer containers as full as possible allowing for the lid but, ideally, no air.  Seal tightly and freeze.  To thaw, place the frozen container in the microwave and zap for 20 minutes at 30% power.  Remove the lid and stir to break up any frozen lumps.  Return to the microwave and zap for 2 to 3 minutes on high.  Stir well before serving.  A two-cup container should be enough for 4 servings.