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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A nice pasta dish from the RSVP section of Bon Appetit. From the Papa Razzi Restaurant in Westbury, NY. Ingredients:
3 medium garlic cloves, divided |
3 tablespoons olive oil, divided |
2 tablespoons tomato paste |
1 (28 ounce) can whole tomatoes, chopped |
1 bay leaf |
1 tablespoon fresh parsley, chopped |
1 tablespoon fresh basil, chopped |
1/2 teaspoon red pepper flakes |
1/4 cup white wine |
1 teaspoon salt |
1 lb penne pasta, cooked |
parmesan cheese, grated |
Directions:
1. Chop 1 garlic clove.
2. Heat 1 tablespoon oil in a 3-quart saucepan over medium heat.
3. Add chopped garlic and cook 30 seconds.
4. Add tomato paste and cook, stirring, 2 minutes.
5. Add tomatoes in juice and bay leaf; simmer 30 minutes.
6. Meanwhile, thinly slice remaining 2 garlic cloves.
7. Heat 1 tablespoon oil in a 12-inch skillet over medium heat.
8. Add garlic and cook until just beginning to turn pale golden, about 30 seconds.
9. Add parsley, basil and red pepper flakes; cook 30 seconds.
10. Add wine and boil 30 seconds.
11. Stir into tomato sauce and salt; simmer 4 to 5 minutes.
12. Toss sauce with hot pasta in a large serving bowl.
13. Drizzle pasta with remaining 1 tablespoon oil.
14. Add Parmesan and garnish with parsley and basil.
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