Gemelli With Cheese And Quick Arrabbiata Sauce

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Gemelli With Cheese And Quick Arrabbiata Sauce

 

1 pound gemelli or fusilli

3 tablespoons extra-virgin olive oil

2 large garlic cloves, finely chopped

1/4 teaspoon dried crushed red pepper

2 14 1/2 oz. cans petite diced tomatoes in juice

1/2 cup dry white wine

1 cup thinly sliced fresh basil

1 cup grated pecorino Romano cheese

 

Cook pasta in large pot of boiling salted water until tender but still firm to

bite. Drain, reserving 1/3 cup cooking water.

Meanwhile, heat oil in large skillet over medium-high heat. Add garlic and

crushed red pepper and sauté 1 minute. Add tomatoes with juices and wine; bring

to boil. Boil until sauce thickens, about 8 minutes. Stir in basil. Season sauce

to taste with salt and pepper.

Add pasta and 1/2 cup cheese to sauce and toss until cheese melts and sauce

coats pasta, adding reserved water by tablespoonfuls to moisten if necessary,

about 3 minutes. Season pasta to taste with salt and pepper. Serve, passing

remaining 1/2 cup cheese separately.

Makes 4 servings.

Calories 112, Fat 10 g, Carbs 1 g, Sodium 2 mg, Fiber trace.