Description
Entered for safekeeping, from ny times magazine food and drink issue, october 20, 2013. Mario batali wrote that this is one of his favorite late night dishes; it came from his cookbook, "molto gusto".
Ingredients
- Kosher Salt
- Extra Virgin Olive Oil
- Tomato Paste
- Hot Red Pepper Flakes
- Tomatoes
- Penne Pasta
- Coarse Sea Salt
- Parmigiano-reggiano Cheese
Instructions
- Bring 6 quarts of water to a boil in a large pot, and add 3 tablespoons kosher salt
- Meanwhile, put 4 tablespoons olive oil in a large saut pan over medium heat
- Add the tomato paste and pepper flakes
- Reduce the heat to low and stir just until fragrant, about 4 minutes
- Stir in the tomatoes, and remove from the heat
- Drop the pasta into the boiling water, and cook until al dente
- Drain the pasta, reserving 1 / 4 cup of the pasta water
- Add the pasta and the reserved pasta water to the tomato sauce, stir and toss over medium heat until the pasta is well coated
- Season with salt if necessary, then add 4 tablespoons olive oil, tossing well
- Serve immediately, with freshly grated parmigiano-reggiano cheese on the side