Dania Sauce

Recipe from Dania Lucherini

Adapted by Marian Burros

Published January 5, 1993

Total Time
40 minutes
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—Marian Burros

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Ingredients

Yield:2 cups (4 servings)

  • 2 pounds tomatoes, peeled, seeded and diced

  • 4 cloves garlic, minced

  • 1 cup olive oil

  • 3 small dried hot red peppers, minced

  • 5 sprigs parsley

  • ¼ cup grated Parmigiano Reggiano and Pecorino cheese, mixed

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

14 grams carbs; 15 milligrams cholesterol; 606 calories; 41 grams monosaturated fat; 6 grams polyunsaturated fat; 10 grams saturated fat; 59 grams fat; 4 grams fiber; 243 milligrams sodium; 9 grams protein; 8 grams sugar

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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