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Gianfranco Marrocco's

Penne all' Arrabbiata

Mary Ann Esposito

3-4 servings

INGREDIENTS

Extra-virgin olive oil, as needed
3 cloves fresh garlic (peeled and slice thin)
4 peperoncini peppers (dried long skinny chili peppers)
2 (14-oz.) cans peeled cherry tomatoes (preferably use imported Italian tomatoes; if not available, you may substitute Italian whole peeled plum tomatoes)
Kosher salt and black pepper for seasoning
4 basil leaves (torn into small pieces)
1 tsp. chopped fresh Italian parsley

DIRECTIONS

Begin with a cold sauté or saucepan. Add the extra virgin olive oil and sliced garlic.

Place on medium heat and simmer garlic until golden brown.Add hot peppers.

To intensify heat, break peppers into small pieces before adding to oil and garlic.Carefully add tomatoes and season with salt and pepper.

After approximately 5-7 minutes, add basil and parsley.

This amount of sauce will take only approximately 12-15 minutes to cook.

Taste for seasoning and adjust if necessary.

Serve over your favorite pasta.

item recipe is featured in Episode 1625 of Season 16.

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