| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | 4 | servings | |
INGREDIENTS
| Coarse salt; to taste | ||
| 1 | lb | Penne pasta |
| 1/4 | c | Extra-virgin olive oil |
| 3 | Garlic cloves; thinly sliced | |
| 1/2 | ts | Crushed red pepper flakes |
| 2 | c | Traditional Italian Tomato Sauce; (see recipe) |
| 1/4 | lb | Fresh mozzarella cheese; chilled, cubed |
INSTRUCTIONS
Bring a large pot of salted water to a boil. Add pasta and cook until the pasta is al dente, 8 to 10 minutes or according to package instructions. Remove from heat, drain, and set aside. Meanwhile, in a large saute pan heat olive oil over medium heat, add garlic, and saute until golden brown, 1 to 2 minutes. Add crushed red pepper flakes and tomato sauce, and simmer until thickened, about 5 minutes. Season with salt. Add the cooked pasta and cubed mozzarella to the sauce, tossing until coated and heated through. Serve immediately. Serves 4 to 6. Cuisine: "Italian" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 528 Calories (kcal); 14g Total Fat; (23% calories from fat); 14g Protein; 84g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Recipe by: Recipe from Mark Strausman; Owner/chef; Campagna, 24 East 21 Converted by MM_Buster v2.0n.
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