Description
Travel to Italy, Tucci style with this spicy, powerful penne.
Ingredients
Scale
- 6 cloves of fresh garlic
- 1/3 cup chili-infused olive oil
- 6 oz can of tomato paste
- 4 pints fresh cherry tomatoes
- ¾ tsp salt
- ½ tsp black pepper
- 1 lb box penne rigate pasta
- Parsley
Instructions
- Crush and peel six large cloves of garlic. Tear them roughly into strips with your hands.
- Put 1/3 cup chili-infused olive oil into a 6 qt pan over medium heat. Patiently sautee garlic until slightly golden brown. Remove garlic from oil and set aside.
- Whisk 1 small can of tomato paste into the oil and stir on low heat for 5 minutes.
- Roughly chop 4 pints of cherry tomatoes and add to pot.
- Add 3/4 tsp salt and 1/2 tsp black pepper.
- Then, stirring very regularly, cook tomatoes until liquid is reduced by 25% and tomatoes are tender.
- Remove from heat and let cool to room temp.
- In a food processor, puree the tomato mixture and return to heat. Put the garlic cloves back in the pot. Keep warm while you cook the pasta. Stir frequently.
- Taste in case you need to add salt, black pepper, or Liokareas Chili Oil.
- Cook a box of penne rigate until very al dente. Before draining, add 1/8 cup pasta water to the sauce pot.
- Drain pasta and add to sauce pot with 1/4 cup chopped parsley. Turn heat to medium and cook for another 2 or 3 minutes until pasta is still al dente but tender enough to eat. Grated Romano cheese for the Penne all’ Arrabbiata is optional.