---------- Recipe via Meal-Master (tm) v8.00

      Title: Salsa arrabiata
 Categories: Sauces, Appetizers, Entrees, Main dish
      Yield: 2 cups

      2 tb Extra virgin olive oil              1 c  Juice from canned tomatoes
      2    Garlic cloves,lightly             1/8 ts Salt
           -crushed to break the skin            pn White pepper
      1 ts Crushed red pepper flakes           6 ea Leaves fresh basil,chopped
    1/4 c  Dry white wine                      2    Sprigs italian parsley,
      2 c  Chopped creole tomatoes                  -chopped

   Heat olive oil very hot in a skillet & saute garlic cloves until they
  begin to brown around the edges. Add crushed red pepper & wine & bring to a
  boil. Add tomatoes, tomato juice,salt & white pepper. Return to a boil,then
  lower heat & simmer for about 30 minutes, stirring now & then. Add water if
  necessary to get the desired thickness. Stir in basil & parsley & adjust
  seasonings. Toss with cooked pasta in skillet & serve. Makes about two cups
  ~ enough for four pasta entrees.

  typed from the TIMES PICAYUNE PAPER 6/2/95 issue. From the KREW OF
  DE-LIGHTS caterers
From: R2D2 #3 @1614017
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