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:
- Bring a large pot of salted water to a boil.
- In a large skillet, combine oil, red pepper flakes and garlic; heat over medium-high heat until oil begins to bubble.
- Add tomatoes, parsley, basil and 1 teaspoon of salt. Cook, stirring occasionally until tomatoes are warmed through about 3 minutes.
- Remove pan from heat and partially cover to keep warm.
- 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.
- Reserve 1/3 cup of pasta water. Drain pasta and transfer to a large serving bowl.
- Add reserved 1/3 cup pasta cooking liquid to skillet with tomato mixture; over high heat, cook, stirring 1 minute.
- Add sauce to pasta and toss to combine well. Adjust seasoning to taste. Serve immediately. Enjoy!