Angy Penne: The Best Angy Penne Recipe from Cook'n

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	Angy Penne

Serves: 4

(Penne all’Arrabbiata)
Category: Dried Pasta with Tomatoes
Makes 4 to 6 servings
These Roman-style penne are called "angry" because of the red-hot flavor of the tomato sauce. Use as much, or as little, crushed red pepper as you like. This pasta is usually served without cheese.

   1/4 cup olive oil
   4 cloves garlic, lightly crushed
   Crushed red pepper, to taste
   2 pounds fresh tomatoes, peeled, seeded, and chopped, or 1 (28-ounce) can imported Italian peeled tomatoes, drained, and chopped
   2 fresh basil leaves
   Salt
   1 pound penne pasta

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Angy Penne is from the Cook'n in Italy collection. Click here to get this CD or download the recipes right now!

1 Pour the oil into a skillet large enough to hold all of the pasta. Add the garlic and pepper and cook until the garlic is deeply golden, about 5 minutes. Remove the garlic.

2 Add the tomatoes, basil, and salt to taste. Cook 15 to 20 minutes or until the sauce is thick.

3 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta.

4 Transfer the penne to the skillet and toss well over high heat. Add a little of the cooking water if the pasta seems dry. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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