(NAPSA)TheItalians have a secret. Over the centuries, they have pioneered more than 300 shapes of pasta, each with a his- tory, a storyto tell and anaffinity for particular foods. In “The Geometry of Pasta” (Quirk Books), critically acclaimed chef Jacob 1 Kenedy pre- sents authentic recipes featur- PS8I3 ing a delectable GeomeTRY OF PASTA selection of pas- ta types, while SS E 8 8 eward-winning jeoom —— Couldesigner Caz been aenla Hildebrand illustrates each pasta form with stunning black-and-white designs. With more than 100 delicious recipes, histories, philosophies and methods for creating true Italian pasta dishes, the book should suit the taste of home cooks, chefs and pasta enthusiasts. PENNE ALL’ARRABBIATA SPICY TOMATO SAUCE % pound penne 8 garlic cloves,thinly sliced 6 tablespoons extra-virgin oliveoil 1% teaspoonscrushed red pepperflakes 2% poundsripe tomatoes, pureed(seeds andall) Salt(to taste) 10 basil leaves, torn Fry the garlic in theoliveoil for a few moments until cooked butnot yet colored. Add the red pepperflakesfollowed by the tomatoes and % teaspoonsalt. Boil fairly briskly until the sauce hasa little body (you will see the bubbles get a bit bigger) but is by no measure thick. The tomatoes should taste fresh but no longer raw. Season with more salt to taste, remove from the heat andstir in the basil. Boil the penne until marginally undercooked. Drain, transfer to a frying pan, and add 1 cup plus 1 tablespoon of the spicy tomato sauce along with a splash of the cooking water. Cook together until the sauce coats. Best served without cheese, in my opinion;rather a drizzle of oil. Some would disagree (they should use pecorino Romano, but given their dubious taste are probably sprinkling Parmesan). This cookbook is available wherever books are sold. For moreinformation,visit www.quirkbooks.com.
