Spicy Tomato Sauce from Giada de Laurentiis's Everyday Italian Makes about 1 quart; Serves 4 over a pound of pasta as a main course The sauce known as all'arrabbiata--or "in the angry style"--is made with hot red pepper flakes (and sometimes fresh chilies for an extra kick). I like to use the briny elements of olives and capers and skip the fresh chilies, adding depth to the spiciness rather than just more heat. Perfect with penne or rigatoni.    • 3 tablespoons extra-virgin olive oil    • 1 small onion, minced    • 2 garlic cloves, minced    • 1/2 cup pitted black olives, coarsely chopped    • 2 tablespoons drained capers, rinsed    • 1/2 teaspoon sea salt, plus more to taste    • Generous pinch of dried crushed red pepper flakes    • 1 28-ounce can crushed Italian tomatoes In a large skillet, heat the oil over a medium-high flame. When almost smoking, add the onion and garlic and sauté for 3 minutes. Reduce the heat to medium and add the olives, capers, 1⁄2 teaspoon of salt, and red pepper flakes, and sauté for 1 minute. Add the tomatoes and simmer until reduced slightly, about 20 minutes. Season the sauce with more salt to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.) Excerpted from Everyday Italian: 125 Simple and Delicious Recipes by Giada De Laurentiis All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.