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Receta Penne All'arrabiata

by Global Cookbook

Ingredientes

4 Tbsp. Extra-virgin extra virgin olive oil 6 x Plump fresh garlic cloves --     Chopped 1/2 tsp Crushed red peppers flakes     Or possibly to taste     Sea salt 28 ounce Can 28 ounce Can

Puree 1 lb Dry Italian pasta -- (such As penne) 1 lrg Handful     Snipped w/scissors     Peeled Italian plum tomatoes     In juice Or possibly     Crushed tomatoes -- in     Fresh flat-leaf parsley --

Direcciones

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.
2. 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.
3. 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.
4. 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.

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