This classic Roman pasta dish gets a jolt from crushed red pepper and garlic-infused oil. Source: EatingWell Magazine, October 1997

G. Franco Romagnoli


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

451 calories; 12 g total fat; 3 g saturated fat; 7 mg cholesterol; 533 mg sodium. 645 mg potassium; 70.8 g carbohydrates; 9.8 g fiber; 7 g sugar; 14.5 g protein; 884 IU vitamin a iu; 13 mg vitamin c; 3 mcg folate; 193 mg calcium; 4 mg iron; 3 mg magnesium;