Penne arrabiata

Yield: 4 Servings

Measure Ingredient
1 pack (14 oz) Penne (pasta quills)
1 teaspoon Dried red peppers
3 tablespoons Olive oil
5 \N Cloves Garlic; minced
2 teaspoons Fresh parsley; minced
1 can (14 1/2 oz) whole tomato; chopped

Bring a large pot of water to a boil. Saute about 1 teaspoon of dried red pepper in a 3 tbsp. olive oil. Add 5 cloves fresh minced garlic, 2 tbsp.

fresh Italian parsley, minced.

When these ingredients are not, but not smoking, add 1 can tomatoes, chopped. (I like Pomi tomatoes which comes in a box). Stir, cover and cook untilthe sauce i heated. Cook the Penne in salted boiling water. Cook until al dante. Drain and add to sauce. Mix throughly Just before serving, add some coarsely chopped fresh basil and a little more parsley. Serve immediately.

Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on May 16, 1998

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