Silvano Marchetto's Penne All'Arrabiata
- 1/4 cup Tuscan extravirgin olive oil
- 2 whole cloves garlic
- 1 chopped clove garlic
- 1 16-ounce can imported Italian plum tomatoes
- 10 leaves fresh basil
- 1 whole dried hot red chili pepper
- Salt and freshly ground black pepper to taste
- 1 pound penne (short tubular pasta)
- 1 tablespoon salt
- Over medium heat, brown the 2 garlic cloves in the olive oil.
- When thoroughly brown, remove and discard.
- Add the chopped garlic clove and let sizzle for a moment, watching carefully that it doesn't burn.
- Add tomatoes and their juice to the garlic in the pan, breaking up the tomatoes with a fork.
- Leave to cook for 10 minutes to reduce the sauce slightly.
- While tomatoes are cooking, wash and dry the basil leaves and cut into ribbons.
- Cut the whole chili pepper in half and discard the seeds.
- Chop the pepper roughly.
- Add chili pepper and basil to the sauce in the pan, stir well and taste for seasoning, adding salt and pepper if desired.
- Leave to simmer over low heat while preparing pasta.
- Bring 4 quarts of water to a rolling boil.
- Add 1 tablespoon of salt and when water reboils, add pasta all at once.
- Stir vigorously with a long-handled wooden spoon or fork to bring quickly back to a boil.
- Cook until done.
- Drain and turn into a warmed serving bowl.
- Dress with the sauce and serve immediately.
extravirgin olive oil, garlic, clove garlic, tomatoes, basil, red chili pepper, salt, penne, salt
Taken from cooking.nytimes.com/recipes/3388 (may not work)