Description
Serve this spicy and versatile Italian tomato sauce over seafood or pasta.
Ingredients
Units
Scale
- 2 tablespoons cooking olive oil (Preferably extra virgin olive oil).
- 1 teaspoon crushed red pepper/ chili flakes
- 6 fresh garlic cloves
- 3 cups of fresh, crushed tomatoes with natural juices (canned or whole tomatoes also work fine)
- 1 teaspoon fresh parsley and basil leaves
- 1/2 teaspoons salt for seasoning
Instructions
- Put two tablespoons of virgin olive oil in a large skillet or saucepan and let it heat.
- Add thinly sliced onions and let them cook until soft.
- Put crushed garlic, then cook until you feel its fragrance.
- Pour your peeled, diced tomatoes (with juices). Canned tomatoes also work great.
- Add salt and red pepper, and stir until the mixture boils. Under medium heat, let the sauce simmer for around 20 minutes to make it thicker. Keep stirring.
Notes
- Add more red pepper flakes for extra spiciness.
- Reduce the amount of crushed red pepper you use for a milder sauce.
- Add parsley and fresh basil leaves to give your diavolo sauce a herby flavor.
- Some dry white wine gives a more enhanced flavor.
- Use fire-roasted tomatoes to get a uniquely deep taste.