Penne All'Aribbiatta

Recipe Ingredients:
1/4 cup olive oil
2 tsp. finely minced garlic
1/2 to 1 1/2 tsp. crushed dried red pepper
1-28 oz. can peeled Italian plum tomatoes with juices
8 oz. penne
2 T. chopped parsley

Heat oil in medium skillet over low heat; add the garlic and red pepper. Saute stirring, until garlic turns golden; do not brown garlic. Puree the tomatoes through a food mill. Stir in the oil. Simmer, stirring until sauce is slightly reduced and thickened, about 20 minutes. Season with salt to taste. Cook the penne in plenty of water until al dente, or firm to the bite, about 10 minutes; drain. Toss with the sauce and sprinkle with parsley.
© 2010