Salsa arrabiata and tomato orange sauce recipe

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	Salsa arrabiata			Tomato orange sauce
	2 TBSP OLIVE OIL 2 CLOVES GARLIC, chopped 1 TBSP SAMBAL 1 DECILITER WHITE WINE 500 GRAM TOMATOES, peeled and chopped 3 TBSP TOMATO PUREE FRESH BASIL LEAVES, cut			2 TBSP TOMATO PUREE 2 TBSP GINGER SYRUP 1 TBSP SAMBAL 1/2 CUP ORANGE JUICE JUICE OF 1 LEMON
Fry the garlic in the olive oil. Add sambal, white wine, tomatoes and tomato puree and simmer for 30-45 minutes, until the sauce has the right thickness. Add the basil leaves to the sauce. Arrabiata in Italian means "enraged" referring to the spiciness of the dish. The original recipe was made with peppers instead of sambal, but the result is the same - after all, Worldcook is also a fusion cook. Serve with fresh pasta or any kind of other pasta. On the 21st of April 753, Romulus established Rome, which is in Lazio. Click on culinary calendar for more links between cooking and historical events.			Stir all ingredients well together. Serve the sauce with shrimps, gambas or deep fried fish.