Fabio's Tomato Sauce with Oil and Garlic
• 6 cloves garlic
• 8 tbsp. extra-virgin olive oil
• 1 28-oz. can of whole plum tomatoes (packed only in tomato juice)
• Salt and pepper
• 10 basil leaves
Smash the garlic with the back of a knife. Place the garlic and 5 tablespoons of olive oil in a saucepan and cook over medium heat until the garlic is golden brown. Add the tomatoes and generous pinches of salt and pepper.
Cook over medium-high heat until the sauce is thick and no longer watery, about 10–15 minutes. Add the remaining 3 tablespoons of olive oil and turn the heat to high. Stir, crushing the tomatoes with the back of a wooden spoon. Cook until the oil turns red, then turn off the heat and add the basil at the very end.
Now, How Do We Make The Eggs?
• 2 cloves garlic, crushed
• 4 fresh hot red chili peppers, thinly sliced
• 4 eggs
• ½ small red onion, thinly sliced
• 2 cloves garlic, thinly sliced
• ¼ cup Parmesan cheese, grated
• Olive oil and extra-virgin olive oil, for drizzling
• 10-12 basil leaves
• Crusty bread for serving
Preheat the oven to broil.
Put the tomato sauce, crushed garlic, and sliced peppers in an oven-safe pan.
Crack the eggs into the pan and top with the red onion and garlic. Cover with the Parmesan cheese and drizzle with olive oil.
Place the pan under the broiler for 5–10 min, or until the cheese is golden brown and the eggs are cooked.
Remove the pan from the oven and use a spoon to push the basil leaves under the eggs, helping to separate the eggs from the pan. Drizzle again with extra-virgin olive oil.
Serve with crusty bread.
For More Information On Fabio, And His Newsletter "Fabio’s Kitchen Academy, " visit his website www.fabioviviani.com.
Fabio's New Cookbook, "Fabio’s Italian Kitchen," is available on amazon.com.
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