마늘 24쪽으로 만드는 쉽고 너무 맛있는 Penny Arrabiata 파스타 레시피

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마늘 24쪽이 핵심인 이 파스타 레시피는 뉴욕 브루클린에 유명한 파스타집 Missy에 Missy Robin이 만들었다고 해요. 올리브오일이 너무 많이 들어가는거 아닌가 했는데 느끼한거 안좋아하시는 저희 부모님들도 잘 드실정도로 느끼하지 않고 맛있었습니다.  단, fennel seed는 호불호가 있는 향신료인거 같아요. 저처럼 영상이 더 편하신 분들은 위에 유투브영상 보세요. 

 

 

  

 

재료:

 2/3 cup good olive oil

 1 cup whole peeled garlic cloves (24 cloves) 

 2 (28-ounce) cans whole peeled San Marzano tomatoes 

 2 teaspoons whole fennel seeds, chopped 

 1 teaspoon crushed red pepper flakes 

 1/3 cup dry red wine, such as Chianti 

 Kosher salt and freshly ground black pepper

 1/4 cup julienned fresh basil leaves, plus extra for serving 

 1 pound dry penne rigate, such as DeCecco 

 Freshly grated Parmesan cheese, for serving

 만드는 법:

1. In a medium (10-inch) pot or Dutch oven, such as Le Creuset, warm the olive oil over medium-low heat. Add the garlic and cook for 10 to 12 minutes, tossing occasionally, until the garlic has softened and is lightly browned.

2. Meanwhile, drain the tomatoes, place them in a food processor fitted with the steel blade, and pulse until they're roughly chopped. With a slotted spoon, transfer the garlic to the food processor and pulse again to chop the garlic. Pour the tomato mixture into the pot with the olive oil, add the fennel, red pepper flakes, red wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 30 minutes. Stir in the basil, taste for seasonings (it will be very spicy!), and keep warm over very low heat.

3. Meanwhile, bring a large pot of water to a full boil. Add 2 tablespoons kosher salt and the penne and cook according to the directions of the package.

4. Two minutes before the pasta is al dente, using a wire or spider strainer, lift the pasta out of the boiling water and add it to the sauce, along with 1/4 cup of the pasta water. Simmer for 2 to 3 minutes, until the pasta is al dente. Spoon the pasta into low shallow bowls, sprinkle with extra basil and Parmesan cheese, and serve hot.