Ina’s Arrabbiata Sauce Is the Perfect Pandemic Pantry Recipe

Prep: 10 mins

Cook: 30 mins

Difficulty: Easy

Servings: 4 Servings

Just a few years ago, when Ina Garten got to work on her most recent cookbook, Modern Comfort Food (which pubbed in October 2020), she must have had psychic powers. She was right to assume that we’d all be craving her Barefoot Contessa take on comfort food, particularly during an ugly presidential election year. But what Ina never could have predicted was that we’d also be months into a global pandemic — and we’re not out of the weeds yet.

Ingredients

2/3 cup good olive oil
1 cup whole peeled garlic cloves (2 to 3 heads of garlic)
2 (28-ounce) cans whole peeled Italian plum tomatoes, preferably San Marzano, drained
2 teaspoons whole fennel seeds, chopped
1 teaspoon crushed red pepper flakes
1/3 cup dry Italian red wine, such as Chianti
Kosher salt and freshly ground black pepper
1/4 cup julienned fresh basil leaves

Instructions

In a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, warm the olive oil over medium-low heat. Add the garlic and cook for 10 to 12 minutes, tossing occasionally, until the garlic has softened and is lightly browned. Watch it closely so it doesn’t burn.
Meanwhile, place the tomatoes in a food processor fitted with the steel blade and pulse until roughly chopped. With a slotted spoon, transfer the garlic to the food processor and pulse again just to chop the garlic.
Pour the tomato mixture into the pot with the oil; add the fennel seeds, red pepper flakes, wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 30 minutes. Off the heat, stir in the basil and taste for seasonings