Penne All'Arrabbiata (“In a Rage”)

From EatingWell: October 1997 — Subscribe Now!

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

Penne All'Arrabbiata (“In a Rage”) Recipe

2 servings, about 2 cups each

Active Time: 25 minutes

Total Time: 25 minutes

Nutrition Profile

Ingredients

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

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

Per serving: 455 calories; 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.

4 Carbohydrate Serving

Exchanges: 4 starch, 1 vegetable, 1/2 lean meat, 1 fat