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Yield: 4 servings
2 tsp Garlic, finely minced 1 - 1 1/2 tsp Dried red pepper 1 can Tomatoes (28 oz can) Salt 8 oz Penne or ziti 2 Tbs Parsley, chopped Sauté the garlic and red pepper in the olive oil. Sauté, stirring, for about 3 minutes; do not brown garlic. Put the tomatoes in a blender and liquefy them. Stir into the garlic mixture. Simmer, stirring, until sauce is slightly reduced and thickened, about 20 minutes. Season with salt to taste.
Cook the penne or ziti in plenty of boiling salted water until al dente,
or firm to the bite, about 10 minutes; drain. Toss with the sauce and
sprinkle with parsley.
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