Sicilian Mint Sauce

I am sharing one of my dad’s recipes. It was originally made by my  Grandma Navoni. As often happens, she never wrote it down. But my dad painstakingly tried to replicate it and finally did!  Growing up, it was one of our favorites, especially since he used fresh mint from our garden, and served it at room temperature, making it the perfect dinner on a hot summer’s night. Today, it is especially meaningful, having spanned over generations, from my grandmother down to my daughter, Chef Nicole, who features it on the menu in the restaurant where she works.

This one is very easy and requires no cooking at all!

Serves: 6

1(28oz) can Crushed tomatoes or Plum tomatoes, coarsely chopped

1/4 cup Extra Virgin Olive Oil

3  cloves  garlic, minced

½ cup loosely packed fresh mint leaves (torn into small pieces)

½ tsp Kosher salt

½ tsp  freshly cracked black pepper

¼  cup dry white wine (like Chardonnay)

1 lb. cooked pasta 

Mix all the ingredients, except the pasta, in a bowl. Set aside in a refrigerator (it is best after 1 day). Just before serving, bring the sauce to room temperature. Pour over the cooked pasta.

 This recipe is featured in Country Comfort Cookbook:Summer Favorites