Penne with pomodoro cotto from Molto Gusto: Easy Italian Cooking by Mario Batali and Mark Ladner

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on July 01, 2016

    This was pretty good for a quick sauce. I enjoyed the leftover sauce that was in the fridge a day or so much better than the freshly made sauce.

  • Breadcrumbs on July 17, 2011

    Delicious 5 minute marinara. A classic Italian recipe where the final result is much greater than the sum of it’s few good quality parts. Quick & easy to prepare, I’ll definitely use MB’s recipe again when I’m in need of a quick marinara as we both thought the sauce was delicious. Sliced garlic is cooked in olive oil until golden at which point the tomatoes are added, heat is reduced to med-low and the sauce simmers for 5 mins before being removed from the heat to await the pasta. Once pasta is added, the pan is placed over medium heat until the pasta is well-coated w the sauce. Mario suggests you add 1/4cup of pasta water along w the penne but our sauce tasted great at that point so I didn’t mess w it. Additional EVOO is stirred in and dish is plated w Parmesan served alongside. I added some garlic scapes along w the sliced garlic since we have an abundance and, love them so. I also tossed in a big handful of julienned basil.

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