256 South 20th Street, Philadelphia, PA 19103

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4 Servings


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


  • 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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