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Penne Arrabbiata (D/P, TNT)
Source: "How to Cook Everything"
Serves: 4

1/4 cup olive oil
3 cloves garlic, cut into slices
1 teaspoon red pepper flakes
1 can (28-oz.) whole tomatoes
salt and pepper, to taste
1 pound penne, ziti or other cut pasta
1/4 cup minced fresh parsley (or a couple shakes dried parsley or omit altogether

Bring large pot of water to a boil.

Heat the olive oil, garlic, and chilies in a large skillet over medium-high heat. Cook, stirring occasionally, until the garlic becomes quite brown -- but not black -- 7 or 8 minutes. Turn off the heat for 1 minute (this will reduce the spattering when you add the tomatoes).

Meanwhile, drain the tomatoes and remove their seeds if you choose to do so. Crush them with a fork or your hands and add them to the skillet, along with salt and pepper; turn the heat to medium. Cook, stirring occasionally, until the mixture becomes saucy, 10 to 15 minutes. Season with salt and pepper. (This sauce may be covered and refrigerated for a day or two, or put in a closed container and frozen for several weeks.)

Meanwhile, salt the boiling water and cook the pasta until it is tender but firm. When it is done, drain it and sauce it. Top with parsley and serve.

Poster's Notes:
To cut the spice, add ricotta cheese to the sauce.

Posted by Raquel Schnitzer

Nutritional Info Per Serving: N/A