Friday, May 15, 2015

Penne Fra Diavlo


It has finally hit the 80 degree mark here on this island! I am so happy to see everything in bloom except for  the allergies that come along with it!  I still would never trade it for snow. Forget that! We all know I am a self proclaimed carbohaulic. This is another one of those dishes. 




If you like spicy tomato sauce this dish is for you. It has the right amount of zep and spice. You wont be dissapointed!  Every time it's made I have to have extra sauce for my son to dunk his bread into. If you are a seafood lover this is also great with mussels or calamari.

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Ingredients
1 pound Penne pasta

1 teaspoon Kosher Salt

1 teaspoon Black Pepper Freshly Ground

1 teaspoon Red Chili Pepper Flakes

3 tablespoons Olive Oil

1 Medium Onion Finely Chopped

1- 28 ounce can Diced Tomatoes Canned Reserve Liquid

1 cup Dry White Wine

3 cloves Garlic Chopped

½ teaspoon Oregano Dried

¼ cup Fresh Italian Parsley

¼ cup Fresh Basil Chopped

Parmesan cheese for serving

Instructions
Bring a large pot of salted water to a boil over high heat.

Heat the oil over a medium-high flame in a large, heavy skillet add the onion to the same skillet and sauté until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano, and simmer until the sauce thickens, about 10 minutes.

Meanwhile, add the penne to the boiling salted water and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain the pasta and add the cooked penne to the sauce and stir to coat. Remove the pan from the heat and toss in the parsley and basil, season with more salt to taste.

Serve with parmesan cheese if desired.
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