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

G. Franco Romagnoli
Source: EatingWell Magazine, October 1997


Recipe Summary

25 mins


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; protein 14.5g 29% DV; carbohydrates 70.8g 23% DV; exchange other carbs 4.5; dietary fiber 9.8g 39% DV; sugars 7.1g; fat 12g 18% DV; saturated fat 3g 15% DV; cholesterol 6.6mg 2% DV; vitamin a iu 884IU 18% DV; vitamin c 13.1mg 22% DV; folate 3.3mcg 1% DV; calcium 193mg 19% DV; iron 4.4mg 24% DV; magnesium 2.7mg 1% DV; potassium 644.9mg 18% DV; sodium 532.9mg 21% DV; thiaminmg 1% DV.