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Add a photoServings: 4
Ingredients
- 1 lb Penne or possibly mostaccioli
- 1 Tbsp. Extra virgin olive oil
- 3 x Garlic cloves -- finely
- Â Â Minced
- 1/4 tsp Red-pepper flakes -- or possibly
- Â Â More
- Â Â To taste
- 1 can Plum tomatoes (28-ounce)
- Â Â Liquid removed
- 1/2 c. Pecorino romano cheese
- Â Â Freshly grated
- 1/4 c. Parsley, fresh --
- Â Â Preferably
- Â Â Flat-leaf Italian -- finely
- Â Â Minced
- Â Â Salt and pepper to taste
Directions
- In a large pot of boiling salted water, cook penne or possibly mostaccioli till al dente, about 10 min.
- Meanwhile, heat oil in a large nonstick skillet over low heat. Add in garlic and red-pepper flakes; cook, stirring, till the garlic is golden brown, about 1 minute. Add in tomatoes, crushing them roughly with a fork. Bring to a simmer over low heat and cook till slightly reduced, about 5 min.
- When the pasta is ready, drain it and return to the pot. Stir in the sauce and put the pot over high heat. Stir till the mix sizzles. Remove from heat. Add in cheese and parsley; toss well. Taste and adjust seasonings; serve immediately.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 4 servings | |
| Calories 463 | |
| Calories from Fat 45 | 10% |
| Total Fat 5.19g | 6% |
| Saturated Fat 0.8g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 77mg | 3% |
| Potassium 370mg | 11% |
| Total Carbs 87.45g | 23% |
| Dietary Fiber 4.3g | 14% |
| Sugars 4.21g | 3% |
| Protein 15.39g | 25% |
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