Harissa Marinara Sauce
Skip the crushed red pepper flakes or cayenne pepper; add a spoonful of Harissa and you've got instant arrabiata to toss with your favorite cooked pasta.
¼ cup Mustapha's Extra Virgin Olive Oil
1 small onion, thinly sliced
2 cloves garlic, crushed
1 can (32 oz) whole Italian plum tomatoes and their juices
½ tsp Mustapha's Harissa
2 bay leaves
1 tsp coarse salt
1 tsp freshly ground pepper
¼ cup Parmigiano Reggiano cheese, freshly grated
Heat oil in a large, nonreactive skillet over medium-high heat. Add onion and garlic and cook until lightly browned, about 3 minutes.
Place tomatoes in a large bowl, reserving juices. Crush tomatoes using your hands. Add tomatoes and reserved juices to skillet. Stir in Harissa hot sauce, bay leaves, salt, and pepper. Increase heat and bring to a boil. Immediately reduce heat to low, cover, and simmer until slightly thickened, about 25 to 30 minutes.
Remove sauce from heat, stir in cheese. Remove bay leaves before serving.