• Gemelli With Cheese And Quick Arrabbiata Sauce

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Gemelli With Cheese And Quick Arrabbiata Sauce


Bon Appétit, October 2003


Active time: 25 min Start to finish: 3 hr


Makes 4 servings.

1 pound gemelli or fusilli
3 tbsps extra-virgin olive oil
2 large garlic cloves, finely chopped
1/4 tsp dried crushed red pepper
2 14 1/2-oz cans petite diced tomatoes in juice
1/2 cup dry white wine
1 cup thinly sliced fresh basil
1 cup g

Cooking Instructions
Step 1 Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/3 cup cooking water.
Step 2 Meanwhile, heat oil in large skillet over medium-high heat. Add garlic and crushed red pepper and saut 1 minute. Add tomatoes with juices and wine; bring to boil. Boil until sauce thickens, about 8 minutes. Stir in basil. Season sauce to taste with salt and pepper.
Step 3 Add pasta and 1/2 cup cheese to sauce and toss until cheese melts and sauce coats pasta, adding reserved water by tablespoonfuls to moisten if necessary, about 3 minutes. Season pasta to taste with salt and pepper. Serve, passing remaining 1/2 cup cheese separately.