Penne all'arrabiata
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Extra-virgin olive oil |
| 6 | Plump fresh garlic cloves -- | |
| Minced | ||
| ½ | teaspoon | Crushed red peppers flakes |
| Or to taste | ||
| Sea salt | ||
| 28 | ounces | Can |
| 28 | ounces | Can |
| Puree | ||
| 1 | pounds | Dried Italian pasta -- (such |
| As penne) | ||
| 1 | large | Handful |
| Snipped w/scissors | ||
| Peeled Italian plum tomatoes | ||
| In juice OR | ||
| Crushed tomatoes -- in | ||
| Fresh flat-leaf parsley -- | ||
Directions
-
1. In an unheated frying pan large enough to hold the pasta later on, combine the oil, garlic, crushed red peppers and a pinch of salt, stirring to coat with the oil. Cook over moderate heat until the garlic turns golden but does not brown, 2 to 3 minutes. If using whole canned tomatoes, place a food mill over the pan and puree the tomatoes directly into it.
Crushed tomatoes can be added straight from the can. Stir to blend and simmer, uncovered, until the sauce begins to thicken, about 15 mins, taste for seasoning.
2. Meanwhile, in a large pot bring 10½ pts (6 litres) of water to a rolling boil. Add 3 Tbs salt and the penne, stirring to prevent the pasta from sticking. Cook until tender, but firm to the bite. Drain thoroughly.
3. Add the drained pasta to the frying pan with the tomato sauce. Toss, cover, and let rest over low heat for 1 to 2 minutes to allow the pasta to absorb the sauce. Add the parsley and toss again. Transfer to warmed shallow soup bowls and serve immediately.
Recipe By : dropkin@... (David Dropkin) File