Pizzaiola Sauce

Serves: 5
Total Calories: 134


2 cloves large garlic, very finely chopped
1/4 cup olive oil
pinch of crushed red pepper
1 (28-ounce) can imported Italian peeled tomato with their juice, chopped
1 teaspoon dried oregano, crumbled


1 In a large skillet, cook the garlic in the oil over medium heat until golden, about 2 minutes. Stir in the crushed red pepper.

2 Add the tomatoes, oregano, and salt to taste. Bring the sauce to a simmer. Cook, stirring occasionally, 20 minutes or until the sauce is thickened. Serve hot. Can be made ahead and stored in a tightly sealed container in the refrigerator up to 5 days or in the freezer up to 2 months.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 134
Calories from Fat: 96

This Pizzaiola Sauce recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

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