Penne Fra Diavolo
Daring and spicy, this pasta sauce will make for a smokin’ hot dinner! The fact that it’s loaded with antioxidants and stimulates circulation, which promotes heart health, just adds to its “heat.”
Makes 4–5 servings
Extra- virgin olive oil
5 cloves fresh garlic, crushed
3 cups whole peeled tomatoes with liquid, coarsely chopped
1 teaspoon sea salt
1 teaspoon crushed red pepper flakes
1 tablespoon capers, drained, but not rinsed
½ cup oil- cured black olives, pitted, left whole
1 pound whole- wheat or pure semolina penne
3–4 sprigs fresh basil, leaves removed, coarsely chopped
Place a generous amount of oil (about 3 tablespoons) and garlic in a deep skillet over medium heat. Sauté garlic for 30 seconds. Do not let it brown. Stir in tomatoes, salt, red pepper flakes, capers, and olives. Cover, reduce heat to low and simmer 25–30 minutes to fully develop the flavors.
While the sauce simmers, bring a pot of water to a boil with a generous pinch of salt. Cook the penne al dente, 8–9 minutes. Using a slotted spoon, transfer the penne right to the sauce and stir well. Remove from heat and stir in fresh basil. Serve hot.