Recipe - Penne Arrabiata

1 pack (14 oz) Penne (pasta quills)
1 teaspoon Dried red peppers
3 tablespoon Olive oil
5 Cloves Garlic; minced
2 teaspoon Fresh parsley; minced
1 cn (14 One half oz) whole tomato;
chopped

Bring a large pot of water to a boil. Saute about 1 teaspoon of dried red
pepper in a 3 tbsp. olive oil. Add 5 cloves fresh minced garlic, 2 tbsp.
fresh Italian parsley, minced.

When these ingredients are not, but not smoking, add 1 can tomatoes,
chopped. (I like Pomi tomatoes which comes in a box). Stir, cover and cook
untilthe sauce i heated. Cook the Penne in salted boiling water. Cook until
al dante. Drain and add to sauce. Mix throughly Just before serving, add
some coarsely chopped fresh basil and a little more parsley. Serve
immediately.
Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on May 16,
1998