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Ингредиенты
- 4 Tbsp. Extra-virgin extra virgin olive oil
- 6 x Plump fresh garlic cloves --
- Â Â Chopped
- 1/2 tsp Crushed red peppers flakes
- Â Â Or possibly to taste
- Â Â Sea salt
- 28 ounce Can
- 28 ounce Can
- Â Â Puree
- 1 lb Dry Italian pasta -- (such As penne)
- 1 lrg Handful
- Â Â Snipped w/scissors
- Â Â Peeled Italian plum tomatoes
- Â Â In juice Or possibly
- Â Â Crushed tomatoes -- in
- Â Â Fresh flat-leaf parsley --
Инструкции
- 1. In an unheated frying pan large sufficient to hold the pasta later on, combine the oil, garlic, crushed red peppers and a healthy pinch of salt, stirring to coat with the oil. Cook over moderate heat till the garlic turns golden brown but does not brown, 2 to 3 min. If using whole canned tomatoes, place a food mill over the pan and puree the tomatoes directly into it.
- Crushed tomatoes can be added straight from the can. Stir to blend and simmer, uncovered, till the sauce begins to thicken, about 15 mins, taste for seasoning.
- 2. Meanwhile, in a large pot bring 10 1/2 pts (6 litres) of water to a rolling boil. Add in 3 Tbs salt and the penne, stirring to prevent the pasta from sticking. Cook till tender, but hard to the bite. Drain thoroughly.
- 3. Add in the liquid removed pasta to the frying pan with the tomato sauce. Toss, cover, and let rest over low heat for 1 to 2 min to allow the pasta to absorb the sauce. Add in the parsley and toss again. Transfer to warmed shallow soup bowls and serve immediately.
