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Serves 4
A version of La Cucina Italiana Recipe.

What you need:

  • 5 Tablespoons of Extra Virgin Olive Oil
  • 1/4 Teaspoon Red Pepper Flakes
  • 1 Garlic Clove (finely chopped)
  • 2 Pints of Cherry Tomatoes (halved)
  • 1/3 Cup Combination of Finely Chopped Italian Parsley and Basil
  • 1 Pound of Mezzi Paccheri (Don Bruno Brand) or Rigatoni can be substituted

What to do:

  1. Bring a large pot of salted water to a boil.
  2. In a large skillet, combine oil, red pepper flakes and garlic; heat over medium-high heat until oil begins to bubble.
  3. Add tomatoes, parsley, basil and 1 teaspoon of salt. Cook, stirring occasionally until tomatoes are warmed through about 3 minutes.
  4. Remove pan from heat and partially cover to keep warm.
  5. If using paccheri reduce pan to a low boil, but if using rigatoni cook at a rolling boil until both pastas are cooked to al dente.
  6. Reserve 1/3 cup of pasta water. Drain pasta and transfer to a large serving bowl.
  7. Add reserved 1/3 cup pasta cooking liquid to skillet with tomato mixture; over high heat, cook, stirring 1 minute.
  8. Add sauce to pasta and toss to combine well. Adjust seasoning to taste. Serve immediately. Enjoy!

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