Wednesday, May 16, 2007

Angry Pasta

I know, I know, it doesn't look so angry in the picture. This is a classic Italian pasta dish, penne arrabiata, "angry" because of its spicy, assertive flavors.

This is a busy-day dinner; while the ingredients simmer away there's plenty of time to pop in a load of laundry, pack tomorrow's gym bag, and make up a grocery list.

Penne Arrabiata
1 lb. whole-wheat penne or other short pasta
Extra-virgin olive oil
3-4 cloves garlic, roughly chopped
1 1/2 t. crushed red pepper
1 28-oz. can whole peeled italian-style (plum) tomatoes in juice
Pecorino romano cheese

Cook pasta according to package instructions. Heat 3 T. olive oil over medium-high heat. Add garlic and red pepper and cook, stirring occasionally, for 7-8 minutes. Garlic should brown well, but not blacken at all. Add tomatoes, breaking them up with your hands, and their juice. Simmer 10-15 minutes, until saucy. Toss with pasta, and sprinkle with pecorino cheese. (Use pecorino if you can, its assertive saltiness will hold up well to the spicy sauce.

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