Penne All'Arrabbiata ("In a Rage")

Penne All'Arrabbiata ("In a Rage")

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From: EatingWell Magazine, October 1997

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

Ingredients 2 servings

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  • 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

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  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 information

  • Per serving: 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
  • Carbohydrate Servings: 4 1/2
  • Exchanges: 4 starch, 1 vegetable, 1/2 lean meat, 1 fat

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