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Penne With Hot Pepper & Tomatoes

Italian.Chef's picture
  Tomatoes 1 1⁄2 Pound
  Olive oil 1⁄3 Cup (5.33 tbs)
  Hot pepper 1⁄2 Small, chopped (red or green variety)
  Garlic 2 Clove (10 gm), finely chopped
  Salt To Taste
  Chopped parsley 2 Tablespoon
  Penne 1 Pound

Cut out tomato cores with a sharp knife.
Fill a large saucepan two-thirds full with water.
Bring water to a boil.
Add tomatoes.
Boil 20 to 25 seconds or until skins begin to split.
Place tomatoes in a bowl of cold water.
Peel cooled tomatoes and cut in half horizontally.
Squeeze seeds and juice out of each tomato half.
Dice tomatoes.
Heat oil in a large skillet.
Add hot pepper and garlic.
Saute over medium heat about 1 minute.
Before garlic changes color, add diced tomatoes.
Season with salt.
Cook uncovered over medium heat 8 to 10 minutes.
Stir in parsley and cook 1 to 2 minutes longer.
Fill a very large saucepan two-thirds full with salted water.
Bring water to a boil.
Add penne.
Bring water back to a boil and cook penne uncovered until tender but firm to the bite, 8 to 10 minutes.
Drain penne and place in skillet with sauce.
Toss penne and sauce over medium heat until sauce coats penne, 20 to 30 seconds.

Recipe Summary

Main Dish

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Penne With Hot Pepper & Tomatoes Recipe