Guest guest Posted June 5, 2002 Report Share Posted June 5, 2002 * Exported from MasterCook * " Enraged " Penne Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 117 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons extra-virgin olive oil 2 large garlic clove -- finely chopped 28 ounces canned whole plum tomatoes -- juices reserved 2 seeded and chopped pepperoncini -- (optional), up to 3 (small pickled Italian peppers) 1/2 teaspoon crushed red pepper flakes -- or to taste 1 pinch sugar -- or to taste Salt -- to taste 12 ounces penne or other short tubular pasta MAKES 4 MAIN-COURSE OR 6 TO 8 PASTA-COURSE SERVINGS As the name implies, this is a hot, peppery dish whose heat can be toned down according to taste. Using the 1/2 teaspoon of crushed red pepper flakes will yield the traditionally hot arrabiata sauce, but if serving to the more tender-palated, you might want to start with 1/4 teaspoon and go from there. Due to its decidedly spicy character, this recipe is an excellent example of a pasta preparation that would never be offered with cheese in Italy. In a large nonstick skillet, heat the oil over medium-high heat. Add the garlic and cook, stirring constantly, until just golden, about 2 minutes. Add the tomatoes and their juices, pepperoncini (if using), red pepper flakes, sugar, and salt. Bring to a boil, crushing the tomatoes with the back of a wooden spoon. Reduce the heat to medium-low and simmer, uncovered, until the sauce is thickened but still chunky, about 20 minutes, stirring and breaking up the tomatoes occasionally. Meanwhile, cook the pasta according to package directions until al dente; drain well. Transfer to a large bowl and toss with the sauce. Serve at once. Advance Preparation The sauce can be stored, covered, in the refrigerator for up to three days. Reheat over low heat and serve with freshly cooked pasta. PER MAIN-COURSE SERVING Calories 418 - Protein 13g - Total Fat 9g - Saturated Fat 1g - Cholesterol 0mg - Carbohydrate 73g - Dietary Fiber 4g - Sodium 429mg - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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