LINGUINE ARRABBIATA

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Ingredients

• 1 tsp kosher salt
• 6 oz linguine pasta
• 1 tbsp olive oil
• 1 tsp crushed red pepper
• 1 shallot
• 4 cloves garlic
• 14.5 oz petite diced tomatoes with juice
• 1.5 oz shaved pecorino Romano cheese
• 1 sprig fresh Italian parsley

Instructions

• Fill a large saucepan with about 6 cups of water. Season with 1 tsp salt and bring to a boil over high heat.
• Add the linguine to the boiling water and cook until tender as directed on the package.
• Peel and roughly chop shallot. Peel and mince garlic. Pick and roughly chop parsley.
• Add olive oil, crushed red pepper, shallot, and garlic to a saucepan over medium-low heat.
• Cook 4-5 minutes while stirring continuously to prevent the garlic from browning or burning.
• Add the tomatoes with juice and a pinch of salt and pepper.
• Turn heat to high and bring sauce to a simmer.
• Reduce heat to medium-low and cook 10-12 minutes.
• Add the drained pasta to the sauce. Cook an additional 2-3 minutes.
• Remove from heat and top with shaved pecorino Romano and parsley.

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from #Bangladesh #News aka Bangladesh News Now!!!

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