Sicilian Pasta Sauce Recipe
Gluten-Free Pasta

3 tbsp olive oil
4 sprigs parsley, chopped
2 large or 3 medium red or yellow onions
1/2 cup red wine
2 tbsp red wine vinegar
1 overfull tbsp. tomato paste
1/2 tsp dried marjoram
1/8 tsp. red pepper flakes
3 thinly sliced garlic cloves
1 28 oz. can peeled tomatoes with liquid
1/3 cup sliced Kalamata olives
1/3 cup raisins
1/3 cup pine nuts or blanched slivered almonds (optional)

Heat oil and saute parsley and onions until translucent (10-15 minutes). Add wine, wine vinegar, tomato paste, spices and garlic clove and simmer until liquid reduces and gets thick. Add tomatoes with liquid and let thicken again. Add olives, let sauce simmer and flavors permeate, and finally add raisins and nuts. The longer the sauce simmers, the better the flavor will get.

Serve with pasta and a nice green vegetable like roasted asparagus, sauteed and seasoned green beans, or roasted chili garlic broccoli on the side.

This was more to my taste than DH’s, but I really loved the flavors. It reminds me of eggplant caponata, without the eggplant. Yummy!