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|Tomato Sauce alla Delphino, Ischia
|Recipe contributed by Betty Shagan
- 1/3 cup olive oil
- Salt and pepper
- 8 teeth garlic squeezed into small bowl
- 1/4 teaspoon red pepper flakes
- 6 cans of Marzano tomatoes
- 1 pound De Cecco spaghetti
- 1/2 cup good red wine
- Large handful fresh basil
- Freshly grated Parmigiano Reggiano cheese
|In a large deep saucepan, heat oil over medium flame, add garlic and simmer until garlic is golden and soft. (not brown) Turn off the flame. In a blender, pour each can of tomatoes, one at a time, and chop for just one second. Pour chopped tomatoes with their liquid into pan and simmer for half an hour, uncovered. Turn up flame, add wine, cook until wine has evaporated. Turn down flame, add pepper, salt, red pepper and basil. Cook another 15 minutes. Cool sauce. Refrigerate. Reheat sauce the following day and serve with spaghetti and cheese (the second day gives the sauce time to blend all the flavors). Makes 8 servings.
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