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Ingredients (makes 4 servings):
- 1 tablespoon salt, plus additional
for seasoning
- 1 pound dried penne pasta
- ¼ cup il Monello extra
virgin olive oil
- 3 cloves garlic, thickly sliced
- ½ teaspoon hot red pepper
flakes
- 1 cup milled or crushed canned
Italian plum tomatoes
- 2 tablespoons freshly chopped
Italian parsley
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Preparation
The key to success with this recipe is slowly
cooking the garlic to a golden brown. This releases
all the flavorfull oils and sends a nutty, toasted
smell through your kitchen.
Stir continually and if it gets too brown, it
will be better.
Heat a gallon of water with a tablespoon of salt
until it boils. Add the pasta, stir well, and
cover until it returns to a boil. Then uncover
and let boil until just tender to the bite all
the way through.
Meanwhile, in a large skillet with a lid, heat
the oil over medium-high heat. Add the garlic
and cook, stirring, until golden, about 2 minutes.
Add the red pepper flakes and cook, stirring,
about 30 seconds. Add the tomatoes and salt to
taste. Simmer just until the sauce thickens and
darkens.
Drain the pasta in a colander, reserving a cup
cooking water. Add the drained pasta to the sauce
and mix well, adding a few tablespoons of pasta
cooking water if needed to coat the pasta evenly.
Cover and cook 1 minute. Taste for salt. Add the
parsley, and toss until evenly coated. Serve immediately.
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