- Olive oil
- 1 clove garlic, minced
- 1/2 Spanish onion, chopped
- 3 or 4 green onions, minced
- 4 or 5 drops Worcestershire sauce
- 1/2 sweet red pepper, diced
- 1/2 can ripe olives, diced
- 1/4 to 1/2 cup [60 to 125 mL] white wine
- Seasoned salt, to taste
- Pepper, to taste
- Basil, to taste
- 1 can tomatoes, diced and drained
- 1 pack 'Al Diavolo' [Devil's] sauce mix [optional]
- 4 tablespoons [60 mL] or more dried tomatoes
- 2 tablespoons [30 mL] or more pesto
- Garlic chili, hot red peppers or Tabasco sauce
- 1 tablespoon [15 g] sugar
- Freshly grated Parmesan cheese, to taste
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- Cover the bottom of a large skillet or a pot with a large flat surface with olive oil.
- Brown together minced garlic, chopped Spanish onion and minced green onions for 2 or 3 minutes, until tender.
- Stir in Worcestershire sauce, for 1 minute.
- Add and cook together sweet red pepper and ripe olive dices, for 3 minutes.
- Pour in white wine; simmer for 3 to 5 minutes.
- Season with seasoned salt, basil and pepper.
- Mix in drained tomatoes; simmer for 3 minutes and then, if desired, stir in sauce mix.
- Add dried tomatoes, pesto, hot sauce and sugar; simmer for 1 to 2 minutes.
- Strain, except if sauce mix was mix in, if desired.
- Spoon sauce over pasta noodles.
- Serve, sprinkled with freshly grated Parmesan cheese... and any food lover's eyes will sparkle with appreciation!
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