can be used in many different ways.
Pasta w/Provencal Wine Sauce
Recipe By : Food & Wine Magazine
Serving Size : 4
2 tablespoons olive oil
1/4 cup olive oil
1 medium onion -- finely chopped
salt
1-35 oz. can Italian plum tomatoes,drained and chopped
2 cups red or white wine
1 whole clove
1 whole bay leaf
3 cloves garlic -- finely chopped
2/3 cup oil cured black olives -- pitted and chopped
1 tablespoon capers -- drained
1/2 cup mixed herbs, basil, parsley & thyme -- coarsely chopped
fresh ground black pepper
1 pound penne rigate
Heat 2 tblsp. oil in medium saucepan. Add the onion, season lightly with salt and cook over moderate heat, stirring, until softened but not browned, about 5 minutes. Add the chopped tomatoes, wine, clove and bay leaf and cook over moderate heat, stirring occasionally, until the sauce is thick and very little liquid remains, about 1 hour. Discard the bay leaf and the clove (if you can find it). Lightly puree it in a food processor and transfer to a clean saucepan.
Heat the remaining 1/4 cup of the olive oil in a small saucepan. Add the garlic and cook over moderately low heat, stirring until golden, about 5 minutes. Add the olives and capers and cook until heated through, 3 to 5 minutes. Add the mixture to the tomato sauce along with the chopped herbs. Season with pepper.
Cook the pasta in a large pot of boiling salted water until al dente. Drain and transfer to a serving dish. Add the sauce, toss to coat and serve at once.
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NOTES : This rich, tangy wine sauce can top grilled chicken or roasted fish as well as penne.
Pasta w/Provencal Wine Sauce
Recipe By : Food & Wine Magazine
Serving Size : 4
2 tablespoons olive oil
1/4 cup olive oil
1 medium onion -- finely chopped
salt
1-35 oz. can Italian plum tomatoes,drained and chopped
2 cups red or white wine
1 whole clove
1 whole bay leaf
3 cloves garlic -- finely chopped
2/3 cup oil cured black olives -- pitted and chopped
1 tablespoon capers -- drained
1/2 cup mixed herbs, basil, parsley & thyme -- coarsely chopped
fresh ground black pepper
1 pound penne rigate
Heat 2 tblsp. oil in medium saucepan. Add the onion, season lightly with salt and cook over moderate heat, stirring, until softened but not browned, about 5 minutes. Add the chopped tomatoes, wine, clove and bay leaf and cook over moderate heat, stirring occasionally, until the sauce is thick and very little liquid remains, about 1 hour. Discard the bay leaf and the clove (if you can find it). Lightly puree it in a food processor and transfer to a clean saucepan.
Heat the remaining 1/4 cup of the olive oil in a small saucepan. Add the garlic and cook over moderately low heat, stirring until golden, about 5 minutes. Add the olives and capers and cook until heated through, 3 to 5 minutes. Add the mixture to the tomato sauce along with the chopped herbs. Season with pepper.
Cook the pasta in a large pot of boiling salted water until al dente. Drain and transfer to a serving dish. Add the sauce, toss to coat and serve at once.
- - - - - - - - - - - - - - - - - -
NOTES : This rich, tangy wine sauce can top grilled chicken or roasted fish as well as penne.
) Hope that makes sense.