• 3/4 cup Extra Virgin Olive Oil
• 12 large cloves of garlic, sliced very thin
• 2 teaspoons hot red (chili) pepper flakes
• Two 35 oz. cans of San Marzano Tomatoes, remove tomatoes from the can, cut into ¾ to inch pieces and drain well in a colander
• 1 lb. Penne
• 1 cup of fresh basil leaves, sliced
1. For the pasta, bring a large pot of salted water to a boil.
2. In the meantime, heat the olive oil in a deep frying pan.
3. When the oil is hot, add the garlic slices and stir frequently.
4. When the garlic begins to turn medium-brown (3-4 minutes), shut the heat and remove the garlic with a slotted spoon and discard.
5. With the heat still off add the pepper flakes to the hot oil.
6. Quickly add the cut-up drained tomatoes before the pepper flakes burn, turn the heat to high and cook for about 10 minutes.
7. When the pasta water comes to a boil, add the penne and cook according to directions.
8. Drain the pasta well, transfer to a large bowl and add the sauce. Stir well, add the basil and stir again.
See related article at: I Found This Dish in San Francisco…