Penne Arrabiatta

pinch of capers - a little less than 1 tablespoon
1/2 cup chicken broth
3 tablespoons EVOO
heaping tablespoon chopped garlic
1 teaspoon red pepper flakes
big pinch of basil and oregano
chopped chives
1 - 14 oz. can diced tomatoes
1/2 pound cooked penne pasta (cooked al dente)

Saute garlic and red pepper flakes in EVOO. Once sizzling, add remaining ingredients. Add cooked pasta to the sauce and allow to simmer on med-high heat for 2-3 minutes while stirring continuosly.

1 comment:

Bruce said...

Way to go Jeff!!!!!!!!!!!