Penne Pasta Arrabbiatta
makes 4 servings
1/2 teaspoon (2.5 ml) crushed red pepper flakes
2 large garlic cloves, finely chopped
1 tablespoon olive oil
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
freshly ground pepper
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