Prep Time:
15 minutes
Cook Time:
15 minutes
Serving Size:
Ingredients
2 Tbsp extra virgin olive oil
1 Tbsp garlic, chopped
1/2 cup kalamata olives, pitted and chopped
1/2 cup green olives with pimiento, chopped
¼ cup small capers, rinsed
1/2 cup red wine
1 cup tomatoes, diced
29 oz can tomato puree
1/2 tsp salt
1/4 tsp crushed red pepper flakes
2 medium red bell peppers, cut in 1-inch pieces
1 Tbsp sugar
2 fresh sweet basil leaves, chopped
Ingredients
4 Tbsp extra virgin olive oil
2 Tbsp garlic, chopped
1 cup kalamata olives, pitted and chopped
1 cup green olives with pimiento, chopped
1/2 cup small capers, rinsed
1 cup red wine
2 cup tomatoes, diced
2 29-oz cans tomato puree
1/4 tsp salt
1/4 tsp crushed red pepper flakes
4 medium red bell peppers, cut in 1-inch pieces
2 Tbsp sugar
4 fresh sweet basil leaves, chopped
Ingredients
6 Tbsp extra virgin olive oil
3 Tbsp garlic, chopped
1 1/2 cup kalamata olives, pitted and chopped
1 1/2 cup green olives with pimiento, chopped
3/4 cup small capers, rinsed
1 1/2 cup red wine
3 cups tomatoes, diced
3 29-oz cans tomato puree
1/2 tsp salt
1/2 tsp crushed red pepper flakes
6 medium red bell peppers, cut in 1-inch pieces
3 Tbsp sugar
6 fresh sweet basil leaves, chopped
Procedures
- HEAT olive oil in a small sauce pot; add garlic and sauté for one minute (do not brown). Add bell peppers and sauté until al dente. Add olives and capers and stir. Add red wine and bring to a boil. Add remaining ingredients except basil.
- BRING to a boil, reduce to low heat and simmer for approximately 30 minutes. Add basil to sauce and stir well; remove Siena sauce from heat.
- SERVE over your favorite pasta.
- GARNISH with chopped basil, if desired.