"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
8-10 Large garlic cloves, pealed and chopped ½ cup of extra virgin olive oil 16 oz (1 pound) ridged penne pasta 14½ oz. Can of diced tomatoes with garlic, basil and oregano Cayenne pepper, to taste(I like ½ teaspoon) ½-3/4 cup shredded Parmesan cheese 10-15 leaves of fresh basil, cut in small strips
Put the olive oil and the chopped garlic in a small saucepan over low heat. Let the garlic simmer until it turns light tan. (Don’t let it become too dark or it will taste bitter.) Remove the pan from the heat and let it cool; the garlic will continue to darken as the oil cools. Cook the pasta (al dente) according to the package directions and drain. Place the pasta back in the cooking pot and add the olive oil and garlic cloves. Mix together over low heat for 1-2 minutes. Add the tomatoes and cayenne pepper. Continue to stir over low heat for about 2-3 minutes, until the tomatoes are heated and the pasta is covered with a reddish tinge. Add the basil and stir over low heat until the basil turns a darker green. Sprinkle with the Parmesan cheese and stir the mixture well. Turn off the heat and let the pasta “rest” for 1-2 minutes. Turn into a large pasta-serving bowl and sprinkle with additional shredded Parmesan cheese. Pass additional cheese when serving.
Serves 4 very lucky people. Great with a light salad and crusty Italian bread.
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