Nutrition Information

Penne Arrabiata

by Pierre S. Aoukar, MD
Posted: March 3

INGREDIENTS:

½ recipe of Marinara Sauce
2 Tb. extra virgin olive oil
6 cloves fresh garlic, crushed
1 tsp. crushed red pepper flakes
1 pound dried penne pasta
handful fresh basil, julienned

pot boiling water, salted

DIRECTIONS:

Begin boiling water before you start prepping. When water boils add pasta and cook until al-dente. When you bite into the pasta it still bites back just a little bit. Meanwhile, a few minutes before the pasta is done, in a hot skillet or sauté pan, add oil, chili flakes and garlic. Cook until garlic just starts to brown. Add the basil and cook for a few seconds. Add marinara sauce (you can run the marina sauce through the food mill or food processor so there are no pieces of onion or tomato). Throw in the pasta. Alternatively, you could add the sauce and then serve in a large bowl or individual plates over cooked pasta.

Reference:
Penne Arrabiata , The Recipes of Dr. Aoukar