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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.