The Food: Penne Rustica
INGREDIENTS: (About 2-3 Servings)
San Marzano Tomatoes (about 3-5)
1 tablespoon fresgh chopped mint leaves
1/2 white onion
Red Pepper Flakes, Salt & Pepper to taste
Serve with Penne Rigate pastaIn a sauce pan heat the olive oil and add in the diced pancetta. Allow to brown for up to 5 minutes (depending on how thick the slices are). Add in the onions and garlic and sautee until the onions soften and turn clear (about 5 more minutes). Add in the chopped mint, parsley, red pepper flakes and continue to cook for 3 minutes. Add the San Marzano tomatoes. I like to break them with my hands, allowing some of the juice inside to fall into the pan. If you are using canned tomatoes DO NOT add the rest of the juice that is in the can, only the tomatoes. Put the remaining juice in a plastic or glass container and put aside in the refrigerator for something else like pizza sauce. Allow the tomatoes to cook for an additional 25-30 minutes. In a large sauce pot, fill with cool water and add some salt. When the water comes to a rolling boil, put in the penne rigate and cook for 5 minutes and/or until al dente (firm, but cooked). Remove the penne, lightly drain, and pour into the saucepan with the tomatoes. Allow to cook for 5 more minutes, stirring frequently.
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