Penne in Spicy Tomato Sauce
Ready In: 30 mins
Serves: 6
Ingredients
- 1 lb whole wheat penne
- 1 tablespoon extra-virgin olive oil
- 3 garlic cloves, finely chopped
- 1⁄4 teaspoon crushed red pepper flakes (or to taste)
- 1 (28 ounce) can plum tomatoes, drained
- 1⁄2 cup freshly grated pecorino romano cheese
- 1⁄4 cup finely chopped flat leaf parsley
- 1⁄4 teaspoon salt
- fresh ground black pepper
Directions
- Cook pasta in a large pot of boiling water until just tender, 8-10 minutes or according to package directions.
- Meanwhile, heat oil in a large nonstick skillet over low heat.
- Add garlic and crushed red pepper; cook, stirring, until the garlic is golden, about 1 minute.
- Add tomatoes, crushing them roughly with the back of a wooden spoon.
- Bring to a simmer over low heat and cook until slightly reduced, about 5 minutes.
- When the pasta is ready, drain and return to the pot.
- Stir in the sauce and place the pot over high heat.
- Stir until the mixture sizzles; remove from the heat.
- Add the cheese and parsley; toss well.
- Season with salt and pepper, to taste; serve immediately.
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