PENNE WITH ARRABIATTA SAUCE
Servings: 4 servings (3 cups sauce)
Prep Time: 15
Cook Time: 20
1/2 lb. uncooked penne or other tube-shaped pasta
2 tbsp. olive oil
8 whole cloves garlic
1 (28 oz.) can crushed tomatoes in purée
3 tbsp. FRANK'S® REDHOT® Original Cayenne Pepper Sauce
8 Kalamata or oil-cured olives, pitted and chopped (see note)
6 fresh basil leaves or 1 1/2 teaspoons dried basil leaves
1 tbsp. capersDIRECTIONS:
Cook pasta according to package directions; drain.
HEAT oil in large nonstick skillet. Cook garlic until golden, stirring often. Stir in remaining ingredients. Bring to a boil. Simmer, partially covered, 10 min.
TOSS pasta with half of the sauce. Spoon into serving bowl. Pass remaining sauce on the side.
Tip: To pit olives, place olives on cutting board. Press with side of knife until olive splits. Remove pits.