|
Penne Arrabiata
2 tablespoons olive oil
1 clove garlic, chopped
1 teaspoon crushed red pepper flakes -- or more if brave
1 stem fresh rosemary, chopped, or 1 tablespoon dried
5 fresh basil leaves or 1 tablespoon dried
1 large can crushed tomatoes
1/3 cup red wine
Salt and pepper
1 pound box penne pasta or rigatoni, cooked according to package directions
In skillet, sauté garlic, rosemary and red pepper flakes in oil. Add tomatoes, wine, salt and pepper. Cook on medium heat. When sauce begins to bubble, stir and add basil. Reduce heat; cook for 15 minutes or until thickened. Toss with cooked penne or rigatoni. Makes 4 servings
Father Sam Esposito in the "Added Touch Cookbook"
Thursday, July 15, 1999
|
