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    Fresh Summer Pomodoro


    Source of Recipe


    Marcie Dingerson

    Recipe Introduction


    Origins Unknown


    List of Ingredients




    8 ounce package of DeBoles Corn Elbow Style Pasta, Rice Penne or Rice Spirals
    1 teaspoon Hain Sea Salt
    1/4 cup Extra Virgin Olive Oil
    3 garlic cloves, thinly sliced
    1/2 teaspoon red pepper flakes
    1 cup crushed plum tomatoes
    2 tablespoons Italian parsley, chopped

    Recipe



    Cook pasta according to directions.

    Drain pasta, reserving 1/2 cup cooking liquid.

    While pasta is cooking, heat oi in a sauce pan over medium-high heat.

    Add the sliced garlic and cook about 3 minutes, stirring occasionally.

    Add the red pepper flakes and cook another 30 seconds.

    Add the tomatoes; salt to taste.

    Continue stirring until sauce simmers.

    Add the drained pasta to the sauce, add a few tablespoons of the reserved water, stir to coat pasta and continue to cook for 1 minute.

    Season to tase with salt; add the parsley and toss to coat.

 

 

 


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