Print
Email
Add a photoServings: 1
Ingredients
- 4 Tbsp. Extra-virgin extra virgin olive oil
- 6 x Plump fresh garlic cloves --
- Â Â Chopped
- 1/2 tsp Crushed red peppers flakes
- Â Â Or possibly to taste
- Â Â Sea salt
- 28 ounce Can
- 28 ounce Can
- Â Â Puree
- 1 lb Dry Italian pasta -- (such As penne)
- 1 lrg Handful
- Â Â Snipped w/scissors
- Â Â Peeled Italian plum tomatoes
- Â Â In juice Or possibly
- Â Â Crushed tomatoes -- in
- Â Â Fresh flat-leaf parsley --
Directions
- 1. In an unheated frying pan large sufficient to hold the pasta later on, combine the oil, garlic, crushed red peppers and a healthy pinch of salt, stirring to coat with the oil. Cook over moderate heat till the garlic turns golden brown but does not brown, 2 to 3 min. 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, till 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 in 3 Tbs salt and the penne, stirring to prevent the pasta from sticking. Cook till tender, but hard to the bite. Drain thoroughly.
- 3. Add in the liquid removed pasta to the frying pan with the tomato sauce. Toss, cover, and let rest over low heat for 1 to 2 min to allow the pasta to absorb the sauce. Add in the parsley and toss again. Transfer to warmed shallow soup bowls and serve immediately.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
