PENNE WITH ARRABIATTA SAUCE

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PENNE WITH ARRABIATTA SAUCE
Owner/Copyright: PIL 1996
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Servings: 4 servings (3 cups sauce)

Prep Time: 15

Cook Time: 20
INGREDIENTS:

1/2 lb. uncooked penne or other tube-shaped pasta

2 tbsp. olive oil

8 whole cloves garlic

1 (28 oz.) can crushed tomatoes in purée

3 tbsp. FRANK'S® REDHOT® Original Cayenne Pepper Sauce

8 Kalamata or oil-cured olives, pitted and chopped (see note)

6 fresh basil leaves or 1 1/2 teaspoons dried basil leaves

1 tbsp. capers

DIRECTIONS:

Cook pasta according to package directions; drain.

HEAT oil in large nonstick skillet. Cook garlic until golden, stirring often. Stir in remaining ingredients. Bring to a boil. Simmer, partially covered, 10 min.

TOSS pasta with half of the sauce. Spoon into serving bowl. Pass remaining sauce on the side.

TIPS:

Tip: To pit olives, place olives on cutting board. Press with side of knife until olive splits. Remove pits.

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