Penne

Yield: 1 Servings

Measure Ingredient
1 pounds Rigatoni
3 tablespoons Olive oil
2 Garlic cloves; crushed (up to 3)
1 teaspoon Hot pepper flakes or 1 small fresh, hot pepper, seeded and finely chopped (up to 2)
1½ cup Tomato sauce
¼ teaspoon Salt
½ teaspoon Pepper
3 tablespoons Fresh parsley; chopped
1 tablespoon Fresh rosemary; chopped

1.Cook the pasta in 4 quarts of rapidly boiling salted water, stirring occasionally with a wooden spoon, until al dente.

2.While the pasta cooks, heat the olive oil in a sauce pan. Add the garlic and hot pepper and saute for 1 min., stirring occasionally. Add the tomato sauce, salt, and pepper and cook for 5 min. Drain the rigatoni when cooked.

Put 3 Tbsp. of the sauc e on the bottom of a heated serving dish. Add the pasta and top it with the rest of the sauce. Combine, sprinkle with the chopper parsley and rosemary, and serve immediately.

Posted to JEWISH-FOOD digest V97 #309 by BNLImp@... (Iara) on

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