Yield: 4 Servings
|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