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| PENNE ARRABIATA |
| 4 Servings |
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| Ingredients |
1 lb box penne
10 fresh plum tomatoes
6 fresh long hot peppers
1/2 C virgin olive oil
8 garlic cloves
1/2 C water
1/2 t salt
to taste pecorino cheese, freshly grated
to taste fresh basil
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| Method |
| Start to boil salted water in large pot for pasta. Core and quarter
plum tomatoes; set aside.
Peel and clean garlic. Sauté peppers and garlic in 1/4 of the olive oil
over medium flame until lightly golden in color.
Add tomatoes, water and salt; cook until sauce begins to reduce.
Add remaining olive oil and lower to slow simmer.
Drop pasta; boil 7 minutes for al dente, but not more than
11 minutes.
Drain pasta; top with sauce, basil and cheese |
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