Penne With Golden Garlic – Penne All’ Aglio Dorato
- 4 tablespoons extra-virgin olive oil
- 12 garlic cloves, peeled and lightly crushed
- 1 28-ounce can imported Italian tomatos, coarsely chopped, juice reserved
- salt and freshly ground black pepper to taste
- small handful of capers, optional
- 1 pound dried penne or similar pasta shape
- Place the olive oil and the garlic cloves in a medium saute pan. Cook over medium-low heat for about 10 Minutes until the garlic is soft and a light golden-brown. Stir frequently to prevent sticking and don't brown too much because garlic gets bitter easily. Add the tomatoes and their juices, salt and pepper. Cook until a sauce forms for about 30 minutes, lightly crushing the whole tomatos with the back of a spoon. Add the optional capers during the last minute of cooking.
- Meanwhile cook the pasta in abundant salted boiling water. Drain well and place in a pasta serving bowl. Add the sauce, toss well and serve immediately.
extravirgin olive oil, garlic, italian tomatos, salt, handful of capers, penne
Taken from food52.com/recipes/80474-penne-with-golden-garlic-penne-all-aglio-dorato (may not work)