| 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.
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”