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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 1/2 cups canned crushed tomatoes with added puree (from two 28-ounce cans), divided |
1/4 cup pine nuts |
4 1/2 tablespoons extra-virgin olive oil |
3/4 cup finely chopped onion |
4 large garlic cloves, minced |
1 teaspoon fennel seeds (finely crushed in plastic bag) |
3/8 teaspoon (or more) dried crushed red pepper |
1/2 cup finely chopped fresh basil, divided |
1/3 cup dry white wine |
1 teaspoon dried oregano |
Directions:
1. Freshly ground black pepper Place 1 cup crushed tomatoes in blender. Add pine nuts and blend until very smooth, about 1 minute.
2. Heat oil in heavy large pot over medium-low heat. Add onion, garlic, fennel seeds, and 3/8 teaspoon dried crushed red pepper. Sauté until onion is soft, about 5 minutes. Add remaining crushed tomatoes, 2 tablespoons chopped basil, wine, and oregano. Scrape in tomato mixture from blender and stir to combine. Simmer sauce until flavors blend, 5 to 6 minutes. Season to taste with salt, pepper, and more dried crushed red pepper, if desired. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.
3. Rewarm sauce. Mix in remaining chopped basil.
4. Per serving: 155.5 kcal calories, 65.2% calories from fat, 11.3 g fat, 1.4 g saturated fat, 0 mg cholesterol, 13.2 g carbohydrates, 3.4 g dietary fiber, 0.8 g total sugars, 9.8 g net carbohydrates, 3.3 g protein Nutritional analysis provided by Bon Appétit
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