1 lrg. can Italian tomatoes
1 bay leaf
1 tsp salt
1/4 tsp pepper
1/4 tsp oregano (optional)
2 cloves garlic
1/4 c. canola oil
2 T. chopped parsley
Regina Cucina (or other spice combination)
1. Heat oil in saucepan over low heat. Add garlic and parsley; let simmer, but do not brown.
2. Add crushed tomatoes, bay leaf, salt, pepper, and oregano.
3. Bring to boil, then lower heat and cook for 30 minutes.
4. Optional: add 1 can minced clam (drained), cooked shrimp, or meatballs.
1 bay leaf
1 tsp salt
1/4 tsp pepper
1/4 tsp oregano (optional)
2 cloves garlic
1/4 c. canola oil
2 T. chopped parsley
Regina Cucina (or other spice combination)
1. Heat oil in saucepan over low heat. Add garlic and parsley; let simmer, but do not brown.
2. Add crushed tomatoes, bay leaf, salt, pepper, and oregano.
3. Bring to boil, then lower heat and cook for 30 minutes.
4. Optional: add 1 can minced clam (drained), cooked shrimp, or meatballs.
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