Serve this spicy sauce over poached fish or over hot cooked spaghetti. Garnish servings with fresh Italian (flat-leaf) parsley sprigs and lemon wedges.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a large skillet cook onion and garlic in hot oil over medium heat until tender. Add tomatoes, wine, tomato paste, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 12 to 15 minutes or until sauce is desired consistency, stirring occasionally.

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  • Stir in olives, anchovies (if desired), parsley, and capers; heat through.

Nutrition Facts

110 calories; 6 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 3 g monounsaturated fat; 3 mg cholesterol; 634 mg sodium. 171 mg potassium; 10 g carbohydrates; 2 g fiber; 5 g sugar; 3 g protein; 0 g trans fatty acid; 1020 IU vitamin a; 15 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 61 mg calcium; 1 mg iron;

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