Nutrition per serving may change if servings are adjusted.
6 ounces penne, or ziti
1 tablespoon extra-virgin olive oil
3 cloves garlic, peeled
¼ 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.
451 calories;12 g fat(3 g sat); 10 g fiber; 71 g carbohydrates; 15 g protein; 3 mcg folate; 7 mg cholesterol; 7 g sugars; 0 g added sugars; 884 IU vitamin A; 13 mg vitamin C; 193 mg calcium; 4 mg iron; 533 mg sodium; 645 mg potassium
Iron (22% daily value), Vitamin C (22% dv)
Carbohydrate Servings: 4½
Exchanges: 4 starch, 1 vegetable, ½ lean meat, 1 fat