Penne All'Arrabbiata (“In a Rage”)

http://www.eatingwell.com/recipes/penne_allarrabbiata_in_a_rage.html

From EatingWell:  October 1997

This classic Roman pasta dish gets a jolt from crushed red pepper and garlic-infused oil.

2 servings, about 2 cups each | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

• 6 ounces penne, or ziti
• Salt
• 1 tablespoon extra-virgin olive oil
• 3 cloves garlic, peeled
• 1/4 teaspoon crushed red pepper
• 1 14-ounce can plum tomatoes, drained
• 3 tablespoons freshly grated Pecorino Romano, or Parmesan cheese
• 1 tablespoon chopped fresh parsley

Preparation

1. Cook penne (or ziti) in boiling salted water until al dente, 8 to 10 minutes.
2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and crushed red pepper and cook, stirring, until garlic is browned, about 2 minutes. Remove and discard garlic. Add tomatoes, mashing them into the flavored oil. Cook, stirring occasionally, until thickened, about 2 minutes. Season with salt.
3. Drain pasta and add to sauce. Toss over high heat until hot. Adjust seasoning with salt and pepper. Add cheese and parsley and divide between 2 warmed plates. Serve immediately.

Nutrition

Per serving : 455 Calories; 11 g Fat; 3 g Sat; 5 g Mono; 7 mg Cholesterol; 69 g Carbohydrates; 15 g Protein; 3 g Fiber; 319 mg Sodium; 33 mg Potassium

4 Carbohydrate Serving

Exchanges: 4 starch, 1 vegetable, 1/2 lean meat, 1 fat