Penne alla telefano

Yield: 4 servings

Measure Ingredient
Coarse salt; to taste
1 pounds Penne pasta
¼ cup Extra-virgin olive oil
3 Garlic cloves; thinly sliced
½ teaspoon Crushed red pepper flakes
2 cups Traditional Italian Tomato Sauce; (see recipe)
¼ pounds Fresh mozzarella cheese; chilled, cubed

Bring a large pot of salted water to a boil. Add pasta and cook until the pasta is al dente, 8 to 10 minutes or according to package instructions.

Remove from heat, drain, and set aside. Meanwhile, in a large saute pan heat olive oil over medium heat, add garlic, and saute until golden brown, 1 to 2 minutes. Add crushed red pepper flakes and tomato sauce, and simmer until thickened, about 5 minutes. Season with salt. Add the cooked pasta and cubed mozzarella to the sauce, tossing until coated and heated through.

Serve immediately. Serves 4 to 6.

Cuisine: "Italian" Source: "Martha Stewart Living - (" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..."

Per serving: 528 Calories (kcal); 14g Total Fat; (23% calories from fat); 14g Protein; 84g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 5½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 ½ Fat; 0 Other Carbohydrates Recipe by: Recipe from Mark Strausman; Owner/chef; Campagna, 24 East 21 Converted by MM_Buster v2.0n.

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