The heat level of this spicy tomato sauce can be adjusted to your taste. This quick pasta dish comes together in 30 minutes.
G. Franco Romagnoli
Used by permission. (c) Eating Well, Inc.
|1 pound whole-wheat penne||1 28-ounce can plum tomatoes, drained|
|1 tablespoon extra-virgin olive oil||1/2 cup freshly grated Pecorino Romano cheese|
|3 cloves garlic, finely chopped||1/4 cup finely chopped flat-leaf parsley|
|1/4 teaspoon crushed red pepper, or to taste||Salt & freshly ground pepper, to taste|
Cook pasta in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions.
Meanwhile, heat oil in a large nonstick skillet over low heat. Add garlic and crushed red pepper; cook, stirring, until the garlic is golden, about 1 minute. Add tomatoes, crushing them roughly with the back of a wooden spoon. Bring to a simmer over low heat and cook until slightly reduced, about 5 minutes.
When the pasta is ready, drain and return to the pot. Stir in the sauce and place the pot over high heat. Stir until the mixture sizzles. Remove from heat. Add cheese and parsley; toss well. Taste and adjust seasonings; serve immediately.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf