Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Rigatoni |
| 3 tablespoons | Olive oil |
| 2 \N | 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