Try this Arrabbiata Sauce - Ina Garten recipe, or contribute your own.
Suggest a better descriptionSource: Ina Garten
Blanch the garlic cloves for about 15 seconds in boiling water and then peel (this helps the peel come off). In a pressure cooker, heat oil and toast the garlic cloves in the oil. Add a handful of fresh basil and cook until wilted. Scoop out the basil and garlic and process in a food processor.
Put tomatoes, chopped garlic & basil, fennel, pepper flakes, wine, salt, and pepper in the pressure cooker. Pressure cook for 10 minutes. If necessary, continue to simmer until the sauce is the consistency desired.
Each the sauce you want right now and can the rest.
When serving, add a little more fresh basil as a nice touch. Add sauce to pasta when pasta is about half cooked. Add some of the pasta water to the sauce pasta mixture as needed.
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Serving Size: 1 Serving (2304g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 970 | ||
Calories from Fat: 295 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.8g | 44 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 20.9g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 136.2mg | 5 % | |
Potassium 5628.3mg | 148 % | |
Total Carbohydrate 134.8g | 40 % | |
Dietary Fiber 31g | 124 % | |
Sugars, other 103.8g | ||
Protein 27.9g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 970
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