| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Rigatoni |
| 3 |
tb |
Olive oil |
| 2 |
|
Garlic cloves; crushed (up to 3) |
| 1 |
ts |
Hot pepper flakes or 1 small fresh, hot pepper, seeded and finely chopped (up to 2) |
| 1 1/2 |
c |
Tomato sauce |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 3 |
tb |
Fresh parsley; chopped |
| 1 |
tb |
Fresh rosemary; chopped |
INSTRUCTIONS
1.Cook the pasta in 4 quarts of rapidly boiling salted water, stirring
occasionally with a wooden spoon, until al dente.
2.While the pasta cooks, heat the olive oil in a sauce pan. Add the garlic
and hot pepper and saute for 1 min., stirring occasionally. Add the tomato
sauce, salt, and pepper and cook for 5 min. Drain the rigatoni when cooked.
Put 3 Tbsp. of the sauc e on the bottom of a heated serving dish. Add the
pasta and top it with the rest of the sauce. Combine, sprinkle with the
chopper parsley and rosemary, and serve immediately.
Posted to JEWISH-FOOD digest V97 #309 by BNLImp@aol.com (Iara) on
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