Pasta Pietro

1/2 cup extra virgin olive oil
8 cloves garlic
35-oz can peeled tomatoes
1 small dried hot pepper
1 tsp. salt
1/2 tsp. ground black pepper
2 tbsp. capers
large bunch Italian parsley, chopped
1 lb. imported Italian pasta (e.g. DeCecco)
10 sun-dried tomatoes

Heat oil in saucepan over medium heat. Chop garlic and saute for 2 minutes. Drain juice from tomatoes. Chop tomatoes and hot pepper and add to pan. Add salt, capers and black pepper. Cut each sun-dried tomato into 8 pieces and add to pan. Simmer for 20 minutes. Cook and drain pasta, preferably a short shape such as penne or fusilli. Remove half of sauce from pan. Toss pasta in pan and mix well with sauce and chopped parsley. Move pasta to 4 plates and ladle remaining sauce on top of each serving. Serves 4. Mangia!

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