Recipe - Salsa Arrabiata

WALDINE VAN GEFFEN VGHC42A
2 tablespoon Exvirgin olive oil
2 Cloves Garlic; chop
1 teaspoon Crushed red pepper flakes
One fourth cup Dry white wine
2 cup Creole tomatoes; chop
1 cup Juice from canned tomatoes
1/8 teaspoon Salt

pn White pepper 6 Fresh basil leaves; chop 2 Sprigs Italian parsley; chop
Heat olive oil very hot in a skillet and saute garlic until they begin to
brown. Add crushed red pepper and wine and bring to a boiil. Add tomatoes,
tomato juice, salt and pepper. Return to a boil, then lower heat and simmer
for about 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 the skillet and serve. Yield 2 cups. Source:
Andrea's Restaurant, N.O.LA
Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on May 16,
1998