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
6 ounces penne, or ziti
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
Cook penne (or ziti) in boiling salted water until al dente, 8 to 10 minutes.
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.
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.
Per serving :
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