PENNE ALL’ARRABBIATA

PENNE ALL’ARRABBIATA
penne all ’ arrabbiata

Salt to flavor
2 tbsp. (30 ml) added-virgin olive oil
2 cloves garlic, sliced
Pink chile pepper, new or dried,
to flavor
1 1/3 lbs .. (600 g) tomatoes
(over 6 very little), peeled and diced
11 oz. (300 g) penne rigate
or tortiglioni
3/4 oz. (20 g) clean parsley, chopped,
for garnish

Carry a high pot of salted water to a boil.
Warm the oil within just a high skillet in excess of medium warm. Sauté the garlic
and chile to style until finally golden brown. (If you’re working with a new warm
pepper, seed and lower it; yet if you are applying a dried very hot pepper,
put on disposable gloves and crush it by way of hand, or retain the services of overwhelmed purple
pepper flakes.) Incorporate the tomatoes to the skillet. Time with salt
and cook for 15 minutes, stirring once in a while.
In the meantime, cook the pasta within just the boiling water until finally it is al dente;
drain. Throw the penne with the sauce, garnish with the parsley,
and provide.