Wednesday, November 21, 2007

Last Harvest

Snow was in the forecast for today, so I decided I'd better rake the rest of the leaves this morning. While out there, I noticed that the Italian parsley was still going strong. So tonight we had pasta with the rest of it. Our last backyard food of the year! Still, not bad for November 21.

This recipe is from Patricia Wells' Trattoria. It's a small step up, time-wise, from jarred pasta sauce, but way better taste-wise.

Penne all'Arrabbiata
6 garlic cloves, minced
1 tsp. hot red pepper flakes (Wells says 1/2 teaspoon, but we're too manly for that)
28-oz can crushed tomatoes in purée
1 pound penne
1 cup fresh flat-leaf parsley leaves, snipped with a scissors

In a skillet large enough to hold the pasta later, combine olive oil, garlic, red pepper flakes, and a pinch of salt. Cook over moderate heat until the garlic just turns golden, 2-3 min. Dump in the crushed tomatoes and simmer. Cook the pasta, drain, and add it to the skillet. Toss, cover, and "let rest" (Wells says) for 1-2 minutes. Add the parsley, toss, and serve.

I love leftovers of this.

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