Yield: 4 servings
|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 - (www.marthastewart.com)" 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.