In this simple but delicious pasta recipe, canned tomatoes are lightly cooked with fresh parsley and golden garlic for an easy meal everyone will love. For some heat, add fresh chili peppers.
6 oz Garofalo Penne Ziti Lisce
1 garlic clove, peeled
1/4 cup olive oil
1 (28 oz) can whole peeled tomatoes, drained and chopped
1/4 cup loosely packed fresh parsley, very finely chopped
Finely chopped fresh chilies, to garnish (optional)
Cook the penne according to package directions for al dente.
Meanwhile, halve the garlic clove lengthwise. Remove and discard core. Coarsely chop garlic.
In a 10-in skillet, heat the oil and garlic on medium. Cook until garlic is golden but not yet browned, stirring occasionally. Stir in the tomatoes. Season with salt. Cook 3–4 min., stirring occasionally.
Stir in the parsley and cook 1 min. Remove from heat. Drain penne and toss with tomato sauce. To serve, garnish with the chilies, if desired.