Penne all'arrabbiata (penne piccanti)

Ingredienti

• 1 Tbsp olive oil
• 3 garlic cloves, (chopped)
• 1 cayenne pepper, (chopped, or 1/2 - 1 tsp red pepper flakes)
• 1 lb Roma tomatoes, (diced)
• 1/2 tsp salt
• 1 Tbsp fresh parsley, (chopped)
• 8 oz whole wheat penne, (dry)

Preparazione

1. 1

   In a large sauté pan, heat olive oil. Add chopped garlic and sauté over medium heat until golden, 1-2 minutes.

2. 2

   Add chopped peppers. (If using red pepper flakes, start with ½ tsp and add the additional ½ tsp as the sauce simmers, if you prefer a spicier sauce.) Sauté until the peppers are fragrant, 1 min.

3. 3

   Add diced tomatoes and salt. Mix well and simmer over medium-low heat for 20 minutes, until the sauce has thickened.

4. 4

   While the sauce is thickening, bring a 1.5-2 quarts of water to a boil in a medium saucepan. Add pasta and simmer, uncovered, until the pasta is al dente, 7-9 min. Drain pasta when done.

5. 5

   When sauce has thickened, add cooked, drained pasta to the sauce and toss to coat.

6. 6

   Serve topped with fresh parsley.