MED-VEG - Enraged Penne

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* Exported from MasterCook *

 

Enraged Penne

 

Recipe By :Mediterranean Vegan Kitchen by Donna Klein

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons extra virgin olive oil

2 large garlic clove -- finely chopped

28 ounces canned whole-plum tomatoes -- juices reserved

2 pepperoncini peppers (optional) -- (2-3), chopped

1/2 teaspoon crushed red pepper flakes

pinch sugar

salt

12 ounces penne pasta

 

TIP - To tone down the heat, use half the red pepper flakes. Remove the stem,

slice the pepperoncini and remove the seeds.

 

In a large nonstick skillet, heat the oil over medium high heat. Add garlic and

cook, stirring constantly, until just golden, bout 2 minutes. Add the tomatoes

and their juices, pepperoncini (if using), red pepper flakes, sugar and salt.

Bring to a boil, crushing the tomatoes with the back of a wooden spoon.

 

Reduce the heat to medium-low and simmer, uncovered, until the sauce is

thickened but still chunky, about 20 minutes, stirring and breaking up the

tomatoes occasionally.

 

Meanwhile, cook the pasta until al dente; drain well. Transfer to a large bowl

and toss with the sauce. Serve at once.

 

MAKE THE SAUCE and store, covered, in the refrigerator for up to three days.

Reheat over low heat and served with freshly cooked pasta.

 

Description:

" with Pepperoncini "

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Per Serving (excluding unknown items): 404 Calories; 7g Fat (16.5% calories from

fat); 12g Protein; 71g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 17mg

Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Vegetable; 1 1/2 Fat.

 

NOTES : As the name implies, this is a hot, peppery dish. Cheese would not be

offered with this pasta in Italy. Makes 4 main dishes or 6 to 8 side or pasta

course servings.

 

Nutr. Assoc. : 0 0 4527 0 0 0 0 0

 

 

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