Ingredients
- 1 tablespoon olive oil, (can use 2 tsp. if desired)
- 3 teaspoons fresh crushed garlic, (please use fresh, not jarred)
- ½ - 1 ½ teaspoons dried crushed red pepper
- 2 cans diced tomatoes
- 1 lb. penne or ziti pasta
- 2-4 tablespoons basil, chopped (optional)
Keywords
Italian, main dish, pasta
Italian, main dish, pasta
Penne Arrabiatta. To import, drag image to your MacGourmet recipe box.
Directions
Sauté the garlic and red pepper in the olive oil for about 3 minutes; do not brown the garlic!
Use a blender to puree the tomatoes. (I use a hand blender right in the can and leave them slightly on the chunky side.) Stir the tomatoes into the garlic mixture. Simmer, stirring, until the sauce is slightly reduced and thickened, about 20 minutes. Season with salt to taste.
Cook the pasta in plenty of boiling salted water until al dente, about 10 minutes; drain. Toss with the sauce and cook for a couple minutes more. Sprinkle with basil and serve with a good crusty bread.
