Ingredients with Measurements:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 (14.5 ounce) can diced tomatoes
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh basil
- 4 spuccadella, cooked according to package instructions
Special Equipment Needed:
- Skillet
- Spoon
Step-by-Step Instructions:
1. Heat the olive oil in a skillet over medium heat.
2. Add the garlic and red pepper flakes and cook for 1 minute.
3. Add the diced tomatoes, sugar, oregano, salt, and pepper and stir to combine.
4. Simmer for 10 minutes, stirring occasionally.
5. Add the chopped basil and stir to combine.
6. Serve the sauce over the cooked spuccadella.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 200
Fat: 10g
Carbohydrates: 24g
Protein: 4g
Substitutions for Ingredients:
- Olive oil can be substituted with vegetable oil.
- Red pepper flakes can be substituted with crushed red pepper flakes.
- Fresh basil can be substituted with dried basil.
Variations:
- The sauce can be made with different types of tomatoes, such as cherry or plum tomatoes.
- The sauce can be made with different herbs, such as thyme or rosemary.
Tips and Tricks:
- The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
- The sauce can be frozen for up to 3 months.
Storage Instructions:
- Store the sauce in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the sauce in a skillet over medium heat until warmed through.
Presentation Ideas:
- Serve the sauce over cooked spuccadella with a sprinkle of freshly grated Parmesan cheese.
- Serve the sauce over cooked pasta with a sprinkle of freshly chopped parsley.
Garnishes:
- Freshly grated Parmesan cheese
- Freshly chopped parsley
Pairings:
- Grilled vegetables
- Roasted potatoes
Suggested Side Dishes:
- Garlic bread
- Salad
Troubleshooting Advice:
- If the sauce is too thick, add a few tablespoons of water to thin it out.
- If the sauce is too thin, simmer for a few minutes longer to reduce the liquid.
Food Safety Advice:
- Store the sauce in an airtight container in the refrigerator for up to 3 days.
- Reheat the sauce in a skillet over medium heat until warmed through.
Food History:
Tomatoes are native to South America and were introduced to Europe in the 16th century.
Flavor Profiles:
This dish has a savory and slightly sweet flavor with a hint of heat from the red pepper flakes.
Serving Suggestions:
- Serve the sauce over cooked spuccadella with a sprinkle of freshly grated Parmesan cheese.
- Serve the sauce over cooked pasta with a sprinkle of freshly chopped parsley.
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Region: Italian