Penne alla Telefono

  • Level: Easy
  • Yield: 4 to 6 servings
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Ingredients

Coarse salt

1 pound penne pasta

1/4 cup extra-virgin olive oil

3 cloves garlic, thinly sliced

1/2 teaspoon crushed red pepper flakes

2 cups Traditional Italian Tomato Sauce, recipe follows

1/4 pound fresh mozzarella, chilled and cut into small cubes

Traditional Italian Tomato Sauce:

4 (28-ounce) cans whole Italian plum tomatoes

1/4 cup extra-virgin olive oil

3 cloves garlic, thinly sliced

1 teaspoon crushed red pepper flakes

1 cup Chianti or dry red wine

1 tablespoon dried oregano

8 leaves fresh basil

Coarse salt

Freshly ground pepper

Directions

  1. Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, 8 to 10 minutes, or according to package instructions. Remove from heat, drain, and set aside. Meanwhile, in a large saute pan, heat olive oil over medium heat, add garlic, and saute until golden brown, 1 to 2 minutes. Add crushed red pepper flakes and tomato sauce, and simmer until thickened, about 5 minutes. Season with salt. Add the cooked pasta and cubed mozzarella to the sauce, tossing until coated and heated through. Serve immediately.

Traditional Italian Tomato Sauce:

  1. Puree the tomatoes in a food mill, removing most of the seeds. In a medium stockpot, heat the olive oil over medium heat, add garlic, and saute until golden brown, 1 to 2 minutes. Add red pepper flakes. While the oil is sizzling, slowly add half of the pureed tomatoes and the wine, stirring to mix. Add remaining tomatoes, reduce heat to low, and let simmer. Add the oregano, and continue to simmer until slightly thickened, 1 1/2 to 2 hours, stirring occasionally. Add the basil. Season with salt and pepper, to taste. The sauce may be kept in a covered container in the refrigerator for up to 3 or 4 days, or in the freezer for 1 month. 

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