Recipe: Spicy Tomato Sauce (Giada de Laurentiis recipe)

SPICY TOMATO SAUCE

"The sauce known as all'arrabbiata or "in the angry style" - is made with hot red pepper flakes (and sometimes fresh chilies for an extra kick). I like to use the briny elements of olives and capers and skip the fresh chilies, adding depth to the spiciness rather than just more heat. Perfect with penne or rigatoni."

3 tablespoons extra-virgin olive oil
1 small onion, minced
2 garlic cloves, minced
1/2 cup pitted black olives, coarsely chopped
2 tablespoons drained capers, rinsed
1/2 teaspoon sea salt, plus more to taste
Generous pinch of dried crushed red pepper flakes
1 (28 ounce) can crushed Italian tomatoes

In a large skillet, heat the oil over a medium-high flame. When almost smoking, add the onion and garlic and saute for 3 minutes.

Reduce the heat to medium and add the olives, capers, 1⁄2 teaspoon of salt, and red pepper flakes, and saute for 1 minute.

Add the tomatoes and simmer until reduced slightly, about 20 minutes. Season the sauce with more salt to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Makes about 1 quart;
Serves 4 over a pound of pasta as a main course
Source: Everyday Italian by Giada de Laurentiis