| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | lb | Rigatoni |
| 3 | tb | Olive oil |
| 2 | Garlic cloves; crushed in a mortar or minced, (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 |
| 1/2 | c | Freshly grated Parmesan |
INSTRUCTIONS
Cook the pasta in 4 quarts of rapidly boiling salted water, stirring occasionally with a wooden spoon, until al dente. 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. Pass Parmesan at the table for those who want it. Posted to JEWISH-FOOD digest Volume 98 #025 by BNLImp <BNLImp@aol.com> on Jan 13, 1998
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