penne pasta arrabbiatta
categories:  Vegetarian   

Prepared: 2004-05-13

Ingredients:

• 1/2 teaspoon 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

Preparation:

• 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.

makes 4 servings @ 284 calories per serving

reviews:

	we enjoyed the sweet & spicy taste of this dish and will most likely be making it again
	Reviewed on 2008-02-29 by rubby