Penne all’arrabiata

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Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

75 ml (1/3 cup) olive oil
3 cloves garlic, smashed
5 ml (1 tsp) hot pepper flakes
1 can, 796 ml (28 oz) whole Italian tomatoes, chopped, with their juice
1 pinch baking soda
Salt and freshly ground pepper, to taste
450 g (1 lb) pennine rigate
1 piece, 90 g (3 oz) Parmesan cheese
Sprigs of fresh basil, to taste

Directions

  1. In a large pan, warm the oil over medium heat. Add the garlic and hot pepper flakes and cook until garlic is lightly browned.
  2. Add the tomatoes, simmer gently, uncovered, for 40 minutes, stirring frequently to crush the tomatoes.
  3. Add the baking soda and season with salt and pepper.
  4. Cook the pasta al dente according to package directions.
  5. Drain the pasta (but do not rinse) and transfer to a hot serving platter. Add the sauce and toss well.
  6. Grate the whole piece of Parmesan directly onto the pasta, garnish with basil and serve.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2393