Penne Pasta Arrabbiatta
(makes 4 servings)
| 1/2 | teaspoon (2.5 ml) crushed red pepper flakes |
| 2 | large garlic cloves, finely chopped |
| 1 | 14 1/2-ounce (415 g) can no salt added Italian tomatoes and their juice |
| 8 | ounces (240 g) dried penne pasta |
| 2 | tablespoons (15 g) chopped flat-leaf parsley |
| 3 | tablespoons (27 g) freshly grated Parmesan cheese |
- Bring a large pot of lightly salted water to a boil.
- Meanwhile, in a heavy nonstick skillet, cook the red pepper flakes and garlic in the olive oil over low heat until pepper flakes are fragrant and garlic is limp, but not browned, about 2 minutes. Add the tomatoes, breaking them up with the back of a wooden spoon. Cook the sauce over medium-low heat until thickened, about 15 minutes.
- When water is boiling, add the penne and cooking according to package directions until al dente, about 10 minutes. Drain thoroughly.
- Add the drained pasta to the sauce along with the parsley and Parmesan cheese. Toss to coat evenly and serve at once. Pass the pepper grinder.
| Per serving: | 284 calories (18% calories from fat), 10 g protein, 6 g total fat (1.5 g saturated fat), 48 g carbohydrate, 3 g dietary fiber, 4 mg cholesterol, 103 mg sodium |
| Exchanges: | 3 carbohydrate (3 bread/starch), 1 vegetable, 1 fat |
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