This classic Roman pasta dish gets a jolt from crushed red pepper and garlic-infused oil.
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.
4 starch, 1 vegetable, 1/2 lean meat, 1 fat