Red and Black Pasta

Red and Black Pasta
Serves 4

Once they get over the smashing appearance of this easy pasta dish your eaters will go wild – really – over its flavor.


4 Tbsp extra virgin olive oil
4 large cloves garlic
1/2 tsp red chili flakes, or to taste
1 lb ripe plum tomatoes, chopped
1 14-oz can Italian plum tomatoes, well drained and chopped
Salt (but not much – canned products can be salty)
1 lb black linguine
2 Tbsp finely chopped flat-leaf parsley leaves


Heat 3 Tbsp oil in a large skillet. Add garlic and chili flakes, saute for a few seconds, then add fresh and canned tomatoes.

Adjust heat to medium and simmer about 15 minutes, until the sauce has somewhat thickened. Season to taste with salt. Remove from heat and add remaining Tbsp of olive oil.

While the sauce is simmering, bring a large pot of salted water to a boil for the linguine. As soon as the sauce has finished cooking, add linguine to the water and cook about 6 to 8 minutes, until al dente. Drain thoroughly.

Place pasta in skillet, toss with the sauce, adjust salt and chili flakes, sprinkle with parsley and serve.