Ingredients
Coarse salt
8 ounces campanelle pasta (or other short macaroni)
2 tablespoons olive oil
1 to 2 garlic cloves, minced
3 tablespoons tomato paste
3/4 cup chicken broth
Freshly ground black pepper
1 tablespoon butter
Preparation
Boil a large pot of water. Generously salt the water and boil the pasta for 2 minutes shy of the package instructions. Taste for doneness and drain – the pasta should be al dente (soft but still firm, never mushy).
Heat the oil and the garlic in a small, deep skillet over medium. Cook, stirring, for 30 seconds, then add the tomato paste. Continue to cook, stirring, for 2 minutes. Pour in the broth and bring to a simmer. Simmer until slightly thickened, 3 to 5 minutes, season with pepper, and stir in the butter. Toss the pasta in the sauce to coat. Serve warm.
