Penne Allarrabiata

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Penne Allarrabiata Ingredients

4 tb Extra-virgin olive oil	1 lb Dried Italian pasta -- (such
6 Plump fresh garlic cloves --	As penne)
Minced	1 lg Handful
1/2 ts Crushed red peppers flakes	Snipped w/scissors
Or to taste	Peeled Italian plum tomatoes
Sea salt	In juice OR
28 oz Can	Crushed tomatoes -- in
28 oz Can	Fresh flat-leaf parsley --
Puree

Instructions for Penne Allarrabiata

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 10 1/2 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@dircon.co.uk (David Dropkin) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: PastaCuisine: Uncategorized