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Ingredients
- 1 Tbsp. salt, plus additional for seasoning
- 1 lb dry penne pasta
- 1/4 c. extra-virgin extra virgin olive oil
- 3 clv garlic, thickly sliced
- 1/2 tsp warm red pepper flakes
- 1 c. milled or possibly crushed canned Italian plum tomatoes
- 2 Tbsp. freshly minced Italian parsley
Directions
- We make this so often which we finally had to shorten the name in the kitchen. We call it "A. O.P." for the aglio (garlic), olio (oil), and pomodoro (tomato) in the sauce. The trick is to slowly heat the garlic and cook it till golden. The garlic will give off a nutty, toasted smell which will let you (and anyone else in your kitchen) know which it's correctly cooked. You do have to watch it carefully and stir it often, because if the garlic gets too brown, the dish will be bitter
- In a large covered pot, heat a gallon of water with a Tbsp. of salt to a boil. When it boils, add in the pasta, stir well, and cover till it returns to the boil. Uncover and boil till just tender to the bite all the way through.
- Meanwhile, make the sauce. In a skillet (with a lid) large sufficient to hold the pasta later on, heat the oil over medium-high heat. Add in the garlic and cook, stirring, till golden brown, about 3 min. Add in the red pepper flakes and cook, stirring, 30 seconds. Add in the tomatoes and salt to taste. Simmer just till the sauce thickens and darkens slightly.
- Reserving 1/2 c. cooking water, drain the pasta in a colander. Add in the liquid removed pasta to the sauce and mix well, adding a few Tbsp. of pasta cooking water if needed to coat the pasta proportionately. Cover and cook 1 minute. Taste for salt. Add in the parsley, and toss till proportionately coated, Serve immediately.
- Excerpted from The Campagna Table: Bring the Style and Cooking of the Italian Countryside into Your Own Home by Mark Strausman, Evan Sklar.
- Okay folks, here it is: the number-one recipe requested at Campagna. After my customers eat it, they always want to know how to make it. Somewhere between an arrabiata spicy tomato sauce and a garlic and oil sauce, this is a true classic.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 4 servings | |
| Calories 584 | |
| Calories from Fat 136 | 23% |
| Total Fat 15.48g | 19% |
| Saturated Fat 2.24g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1823mg | 76% |
| Potassium 290mg | 8% |
| Total Carbs 94.14g | 25% |
| Dietary Fiber 4.2g | 14% |
| Sugars 5.72g | 4% |
| Protein 16.18g | 26% |
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