Yield: 1 Servings
|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|
|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