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Recipe Name: Penne All'Arrabbiata
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Ingredients:
Description: Penne pasta & tomato sauce with chile and garlic History: My own adaptation of an Italian recipe! Serving Size: 8 Preparation Time: 1:30 Amount/Measure/Ingredient 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) |
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Instructions:
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 goodcooking.com, © Good Cooking, Inc. |