Variety of Food, Day 20: Penne Arrabiata

I'm a big fan of a little irony, when I can fit it in. Tonight, that was in the form of serving "angry pasta" to my parents. Hee hee! It was tasty with a little salad and some nice cabernet.

Penne Arrabbiata
From The Classic Pasta Cookbook by Guiliano Hazan
1/4 cup olive oil
2 cloves minced garlic
3 oz pancetta, cut into 1/4 inch strips
28 oz canned diced tomatoes
1 tsp red pepper flakes
salt to taste
1 lb penne
12 fresh basil leaves, torn into 1/2 inch pieces
2 tbsp grated romano cheese
Heat the olive oil and garlic in a skillet over medium heat until the garlic is sizzling, Add the pancetta and cook to browned, but not crisp. Add the tomatoes, red pepper and a pinch of salt. Reduce the heat to low and cook for 30-40 minutes until the tomatoes have cooked down. Cook the pasta in boiling, salted water until tender. Add the basil to the sauce and toss together. Combine the pasta, sauce, and cheese and toss together to serve.

It's easy, and it's one of our favorites these days. It was nice to share it with my parents, who missed the irony and appreciated the flavors. Ah, the naivete.