1 can (28 oz) peeled Italian plum tomatoes, pureed
8 ounces penne
2 TBS parsley, chopped
Instructions
Heat oil in medium skillet and saute garlic and
pepper until garlic is golden (not brown). Stir
pureed tomatoes into the oil and simmer over low
heat (about 20 minutes). Season with salt.
Boil the penne in 3-4 quarts of salted water until
al dente. Drain and add to sauce. Sprinkle with
parsley
Originally Submitted
1/6/2014
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