Ingredients
Coarse salt, (to taste)
1 pound penne pasta
1/4 cup extra-virgin olive oil
3 cloves garlic
1/2 teaspoon crushed red-pepper flakes
2 cups Mark Strausman’s Tomato Sauce Mark Strausman’s Tomato Sauce
1/4 pound fresh mozzarella, chilled and cut into small cubes
Preparation
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 cooked pasta and mozzarella to the sauce, tossing until coated and heated through. Serve immediately.
