Penne All'Arrabbiata(Penne With Hot Pepper And Tomatoes)

• 1 1/2 lb. tomatoes
• 1/3 c. olive oil
• 1/2 small red or green hot pepper, chopped
• 2 garlic cloves, finely chopped
• salt to taste
• 2 Tbsp. chopped parsley
• 1 lb. penne

1. Cut out tomato cores with a sharp knife.
2. Fill a large saucepan 2/3 full with water.
3. Bring water to a boil; add tomatoes.
4. Boil 20 to 25 seconds or until skins begin to split.
5. Place tomatoes in bowl of cold water.
6. Peel cooled tomatoes and cut in half horizontally.
7. Squeeze seeds and juice out of each tomato half. Dice tomatoes.
8. Heat oil in a large skillet.
9. Add hot pepper and garlic.
10. Saute over medium heat about 1 minute.
11. Before garlic changes color, add diced tomatoes.
12. Season with salt.
13. Cook, uncovered, over medium heat 8 to 10 minutes.
14. Stir in parsley and cook 1 to 2 minutes longer.
15. Fill a very large saucepan 2/3 full with salted water.
16. Bring to a boil.
17. Add penne.
18. Bring water back to a boil and cook penne, uncovered, until tender but firm to the bite (al dente) 8 to 10 minutes.
19. Drain penne and place in skillet with sauce.
20. Toss penne and sauce over medium heat until sauce coats penne, 20 to 30 seconds.
21. Serve immediately.
22. Makes 4 to 6 servings.

tomatoes, olive oil, red, garlic, salt, parsley, penne

Taken from www.cookbooks.com/Recipe-Details.aspx?id=994128 (may not work)