Penne with Vegan Arrabbiata Sauce
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"This is a nice dish, meatless and goes well with a small side salad, piece of bread and a hearty appetite."
Original recipe yield: 14 servings.
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INGREDIENTS:
- 1 cup extra virgin olive oil
- 7 cloves garlic, minced
- 7 (28 ounce) cans crushed tomatoes
- 2 1/2 teaspoons crushed red pepper flakes
- 2 bay leaves
- 10 leaves fresh basil
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DIRECTIONS:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat olive oil, and cook garlic just until softened. Add remaining ingredients. Simmer over low heat and cook at least 3 hours.
- Add the cooked penne pasta and let sit at least 5 minutes before stirring and serving. Sprinkle with 1/2 cup grated Romano or parmesan cheese, if desired.
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