I love pasta. I also love all good sauces. This sauce pulls out all the punches, it's flavorful, thick and filling. I love the kalamata olives in this sauce. If there is an ingredient you don't care for either leave it out or substitute with something you do like. This made a thick hearty sauce. Serve over your favorite pasta or whatever you have on hand. I also think the leftover pasta and sauce would be good mixed together and topped with with some panko and baked in the oven. I'll be making a pot of chili in a little bit for the play offs this afternoon. There are several versions of chili on the blog, just use the "search" tool. Go Jags!!!!
- 3 garlic cloves, minced
- 1 small sweet onion, chopped
- 2 teaspoons dried oregano
- 2 teaspoons fennel seeds
- 1 teaspoon black pepper
- 2 (14 ounce) cans fire roasted diced tomatoes, undrained
- 2 tablespoons capers
- 1/2 cup pinot noir
- 1/4 cup balsamic vinegar
- 1/2 cup kalamata olives, halved
- 1/4 cup fresh basil leaves, thinly sliced
- 1/4 cup fresh parsley, chopped
- 4 ounces baby bella mushrooms, sliced
- 2 cups chopped spinach
Enjoy!!!
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