Penne AllArrabbiataPenne With Hot Pepper And Tomatoes

Ingredients

• 1 12 lb tomatoes
• 13 c olive oil
• 12 small red or green hot pepper chopped
• 2 garlic cloves finely chopped
• salt to taste
• 2 Tbsp chopped parsley
• 1 lb penne

Directions

1. Cut out tomato cores with a sharp knife
2. Fill a large saucepan 23 full with water
3. Bring water to a boil add tomatoes
4. Boil 20 to 25 seconds or until skins begin to split
5. Place tomatoes in bowl of cold water
6. Peel cooled tomatoes and cut in half horizontally
7. Squeeze seeds and juice out of each tomato half Dice tomatoes
8. Heat oil in a large skillet
9. Add hot pepper and garlic
10. Saute over medium heat about 1 minute
11. Before garlic changes color add diced tomatoes
12. Season with salt
13. Cook uncovered over medium heat 8 to 10 minutes
14. Stir in parsley and cook 1 to 2 minutes longer
15. Fill a very large saucepan 23 full with salted water
16. Bring to a boil
17. Add penne
18. Bring water back to a boil and cook penne uncovered until tender but firm to the bite al dente 8 to 10 minutes
19. Drain penne and place in skillet with sauce
20. Toss penne and sauce over medium heat until sauce coats penne 20 to 30 seconds
21. Serve immediately
22. Makes 4 to 6 servings