Sun, 11 Jul 2004
Matt says, "every time we cook something it's the best thing we've ever cooked." This is the latest success story.
Sauce ingredients:
6 tbsp olive oil
5 cloves minced garlic
1 onion, sliced
1 tsp balsamic vinegar
10 sundried tomatoes, chopped and reconstituted (save the juice!)
1 small jar marinated artichoke hearts, chopped
1/2 cup roasted red peppers, chopped
1/3 cup sliced good olives (we got some awesome cracked sicilian olives
full ove pepper and garlic)
1 cup crushed tomatoes
1/2 cup pine nuts (toasted)
This is another one of those recipes that's best when you're patient. I think the longer you let the onions cook, the better it gets. So saute the garlic and onions for at least half an hour if you can; throw in the balsamic vinegar to help them out a bit.
When that's done, add the tomatoes and their cooking liquid. Let that simmer for a while, before adding the artichokes, peppers, and olives.
Let everything simmer another 5 minutes, and then add the crushed tomatoes. Keep the sauce on low while you cook some fresh egg pasta. When that's done, mix in the pasta and ta da! dinner is done!
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