Ingredients for Aglione
- 2 sprigs fresh Rosemary
- 6 fresh Sage leaves
- 10-12 cloves Garlic
- 1 teaspoon Juniper Berries
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Fresh Ground Pepper
- 1/4 cup Olive Oil
- 1 (28 ounce) can Crushed Tomatoes
- 1/2 teaspoon Red Pepper Flakes (optional)
- 1/2 cup Pasta Water
- 1 pound Pasta
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How to Make Aglione
- Combine all ingredients in a small bowl and mix thoroughly until well combined.
- For roast chicken or pork: Generously rub the mixture all over the meat before roasting.
- For roasted potatoes: Add the herb rub during the last 10 minutes of cooking, tossing gently to coat.
- Store leftover rub in an airtight container in the refrigerator for up to 3 weeks.
Nutrition Information (Approximate per serving)
Sodium
145 g
Sugar
0g
Fat
0g
Carbs
0g