Dania Sauce

Recipe from Dania Lucherini

Adapted by Marian Burros

Total Time
40 minutes
Rating
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Ingredients

Yield:2 cups (4 servings)
  • 2pounds tomatoes, peeled, seeded and diced
  • 4cloves garlic, minced
  • 1cup olive oil
  • 3small dried hot red peppers, minced
  • 5sprigs parsley
  • ¼cup grated Parmigiano Reggiano and Pecorino cheese, mixed
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

574 calories; 57 grams fat; 9 grams saturated fat; 0 grams trans fat; 40 grams monounsaturated fat; 6 grams polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 6 grams protein; 126 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small saucepan combine all the ingredients, and cook over a medium flame for 30 minutes. Serve over pasta or with a roast.

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Credits

Adapted from Dania Lucherini, La Chuisa, Montefollonico

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