penne arrabbiata
(1 RATING)
A nice pasta dish from the RSVP section of Bon Appetit. From the Papa Razzi Restaurant in Westbury, NY.
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prep time
10 Min
cook time
45 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 3 medium garlic cloves, divided
- 3 tablespoons olive oil, divided
- 2 tablespoons tomato paste
- 28 ounces whole tomatoes, chopped
- 1 - bay leaf
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1/2 teaspoon red pepper flakes
- 1/4 cup white wine
- 1 teaspoon salt
- 1 pound penne pasta, cooked
- - parmesan cheese, grated
How To Make penne arrabbiata
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Step 1Chop 1 garlic clove. Heat 1 tablespoon oil in a 3-quart saucepan over medium heat. Add chopped garlic and cook 30 seconds. Add tomato paste and cook, stirring, 2 minutes. Add tomatoes in juice and bay leaf; simmer 30 minutes.
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Step 2Meanwhile, thinly slice remaining 2 garlic cloves. Heat 1 tablespoon oil in a 12-inch skillet over medium heat. Add garlic and cook until just beginning to turn pale golden, about 30 seconds. Add parsley, basil and red pepper flakes; cook 30 seconds. Add wine and boil 30 seconds. Stir into tomato sauce and salt; simmer 4 to 5 minutes.
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Step 3Toss sauce with hot pasta in a large serving bowl. Drizzle pasta with remaining 1 tablespoon oil. Add Parmesan and garnish with parsley and basil.
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