Total Steps
2
Ingredients
9
Tools Needed
3
Ingredients
- 20 large sprigs Italian parsley
- 1 pound dried pasta
- 1/2-3/4 teaspoons hot red pepper flakes
- salt
- freshly ground pepper
- 4 tablespoons olive oil
- 1.5 pounds canned tomatoes, drained
- 1.5 pounds ripe fresh tomatoes(optional)
- 15 large leaves fresh basil leaves, torn into thirds(optional)
Instructions
Step 1
FYI- tomato sauce with just olive oil and lots of hot red pepper flakes exists under a variety of names, one of the monst famous is this one which when translated means "angry". Many times these sauces have pancetta or prosciutto added. If fresh tomatoes are used, <a href="/technique/XZBDDD5G/cut">cut</a> them into pieces. Place fresh or <a href="/technique/TPWNYF5L/canned">canned</a> tomatoes with the oil in a medium-sized saucepan over meduim <a href="/technique/XZFHRHHF/heat">heat</a> and cook for 25 minutes, <a href="/technique/DRM2WPZ4/stirring">stirring</a> every so often with a wooden <a href="/technique/NX588QBK/spoon">spoon.</a> <a href="/technique/H7TNTGFZ/season">season</a> to <a href="/technique/WDCS6JL5/taste">taste</a> with <a href="/technique/DPSVTKVY/salt">salt</a> and pepper. Pass the mixture through a food <a href="/technique/7WGGM2VF/mill">mill</a>, using the idsc with the smallest holes, into a second saucepan.
Step 2
Return the tomatoes to medium <a href="/technique/XZFHRHHF/heat">heat</a>, add the red pepper flakes, and <a href="/technique/GFSF4J5F/simmer">simmer</a> for 15 miutes more. Bring a large pot of cold water to a <a href="/technique/W7VKDJHH/boil">boil</a>, add coarse <a href="/technique/DPSVTKVY/salt">salt</a> to <a href="/technique/WDCS6JL5/taste">taste</a>, then add the pasta and cook until al dente. coarsely <a href="/technique/6L7QNTJV/chop">chop</a> the parsely on a board. Drain the pasta , transfer to a <a href="/technique/FVYNJCCW/warmed">warmed</a> platter, out the suace over, and <a href="/technique/Y6MVNCHX/serve">serve</a> immediately. for a variation you <a href="/technique/TPWNYF5L/can">can</a> use 15 large fresh basil leaves, torn into thirds, instead of parsley.