RUBY PORT RED SAUCE WITH VERMICELLI
A richly flavored tomato sauce using stewed tomatoes with Ruby port, garlic and extra virgin olive oil. Served over vermicelli!
2 T. margarine
2 T. extra virgin olive oil (a good flavorful one)
3 garlic cloves, peeled and finely chopped
2, 15 oz. cans stewed tomatoes
2, 10-3/4 oz. cans tomato puree
1/2 c. Ruby Port wine
salt to taste
1 lb. vermicelli pasta
In medium-sized saucepan, over low heat, melt margarine with oil.
Add garlic and cook till softened, being careful not to brown it.
Add stewed tomatoes, tomato puree and Ruby Port.
Stir well, salt to taste, partially cover and simmer for 15 minutes.
Remove cover and simmer 30 minutes longer, stirring frequently.
Cook vermicelli pasta in salted, boiling water according to package instructions. Drain.
To serve: Mound pasta onto each diner’s plate; adjust sauce for salt, then ladle over each serving.
Notes: The extra virgin olive oil and Ruby Port add a rich elegance to this simple sauce. The stewed tomatoes offer a pleasant alternative to the plum tomatoes we usually use in red sauces. Use a high quality stewed tomato.
Simmer means very low heat; don’t boil the sauce!