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Spicy Tomato Sauce from Giada de Laurentiis's Everyday Italian

This recipe creates a vibrant and spicy Italian tomato sauce, featuring the savory depth of olives and capers, balanced with aromatic onion and garlic. It's a versatile condiment, perfect for pasta or as a flavorful base for various dishes, offering a delightful kick from crushed red pepper flakes.
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Servings: 4 people
Course: lunch/dinner
Cuisine: Italian
Calories: 604
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 tablespoons extra-virgin olive oil
  • 1 small onion minced
  • 2 garlic cloves minced
  • 1/2 cup pitted black olives coarsely chopped
  • 2 tablespoons drained capers rinsed
  • 1/2 teaspoon sea salt plus more to taste
  • Generous pinch of dried crushed red pepper flakes
  • 1 28- ounce can crushed Italian tomatoes

Equipment

  • 1 Large Skillet or Saucepan For sautéing aromatics and simmering the sauce.
  • 1 Cutting Board For preparing onion, garlic, and olives.
  • 1 Chef's Knife For mincing and chopping ingredients.
  • 1 Wooden Spoon or Spatula For stirring and scraping the pan.

Method
 

  1. Heat the extra-virgin olive oil in a large skillet or saucepan over medium heat.
  2. Add the minced onion and sauté until softened and translucent, about 5-7 minutes, stirring occasionally.
  3. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
  4. Add the coarsely chopped black olives, drained and rinsed capers, sea salt, and a generous pinch of dried crushed red pepper flakes to the pan.
  5. Sauté for 2-3 minutes, allowing the flavors to meld and the capers and olives to warm through.
  6. Pour in the 28-ounce can of crushed Italian tomatoes.
  7. Bring the sauce to a gentle simmer, then reduce the heat to low, cover partially, and let it cook for at least 15-20 minutes, or longer for deeper flavor, stirring occasionally.
  8. Taste the sauce and adjust seasoning with additional sea salt if needed.
  9. Serve the spicy tomato sauce warm, as desired.

Notes

To elevate the sauce, ensure your extra-virgin olive oil is of high quality; it forms the foundation of the flavor. When sautéing the onion and garlic, cook them gently until translucent, not browned, to develop a sweet base without bitterness. The crushed red pepper flakes can be adjusted to personal preference for heat. For a richer depth, allow the sauce to simmer for at least 20-30 minutes, uncovered, to reduce slightly and meld the flavors. Always taste and adjust salt at the end, considering the saltiness from the capers and olives. This sauce is incredibly versatile, perfect with pasta, as a base for shakshuka, or even on pizza.