 |
Penne
in Spicy Tomato Sauce
paired with a fruity Merlot |
1 lb. penne
1 Tabs. olive oil
3 cloves garlic, finely chopped
1/4 tsp. red-pepper flakes, or more to taste
1, 28 oz. can plum tomatoes, drained
3/4 cup freshly grated Pecorino Romano cheese
1/4 cup finely chopped fresh parsley, preferably flat-leaf Italian
salt & freshly ground black pepper to taste
In a large pot of boiling salted water, cook penne until al dente, about
10 minutes. Meanwhile, heat oil in a large nonstick skillet over low
heat. Add garlic and red-pepper flakes; cook, stirring, until the garlic
is golden, about 1 minute. Add tomatoes, crushing them roughly with
a fork. Bring to a simmer over low heat and cook until slightly reduced,
about 5 minutes. When the pasta is ready, drain it and return to the
pot. Stir in the sauce and put the pot over high heat. Stir until the
mixture sizzles. Remove from heat. Add cheese and parsley; toss well.
Taste and adjust seasonings; serve immediately. Serves 4
