Categories: EatingWell, Main Dish, Pasta Sauce
Ingredients
- 1 lb whole wheat penne
- 1 tablespoon extra-virgin olive oil
- 3 garlic cloves, finely chopped
- 1/4 teaspoon crushed red pepper flakes (or to taste)
- 1 (28 ounce) can plum tomatoes, drained
- 1/2 cup freshly grated pecorino romano cheese
- 1/4 cup finely chopped flat leaf parsley
- 1/4 teaspoon salt
- fresh ground black pepper
Directions
-
Cook pasta in a large pot of boiling water until just tender, 8-10 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 the heat.
-
Add the cheese and parsley; toss well.
-
Season with salt and pepper, to taste; serve immediately.