Recipe Name: Penne All'Arrabbiata
Description: Penne pasta & tomato sauce with chile and garlic
History: My own adaptation of an Italian recipe!
Serving Size: 8
Preparation Time: 1:30

1 whole garlic, finely chopped
5 large red chile peppers, finely chopped (seeds to be included) extra virgin olive oil
2 bottles of crushed tomatoes, each at approx. 700 g (28 ounce cans)
½ tsp. salt
1 tsp. sugar (preferably brown)
some freshly ground black pepper (approx. ½ tsp.)
1 small jar of black, pitted olives plus 2 tbsp. brine (liquid the olives are packed in)
2 tbsp. finely chopped parsley
** pasta (penne rigate - Barilla)
** Parmigiano-Reggiano (parmesan cheese)
Put enough olive oil into a heavy-bottomed saucepan to cover the bottom. Add chile peppers and garlic. Fry for 5 - 10 minutes while stirring (should not brown, only soften).

Add tomatoes, salt, sugar and pepper. Leave to simmer for about 1 ½ hour, stir occasionally.

Add olives and brine. Simmer for another hour.

5 minutes before serving, add parsley.

TO SERVE: Mix finely shredded parmesan with the pasta BEFORE mixing in the sauce, and serve with a bowl of parmesan on the side.

OPTIONAL: 1) ½ finely chopped onion may be added at the same time as the garlic and chili 2) Some chopped, fried bacon may be added when serving.

NOTE: This recipe does not contain a lot of salt because the pasta should be cooked in salted water, and in addition the parmesan contains a lot of salt. If you are not using parmesan then the amount of salt has to be increased.

STORAGE: Keeps very well in the refrigerator and the flavor gets even better if possible.

Reformatted from a recipe submitted to, © Good Cooking, Inc.