Pasta Arrabbiata
Ingredients
- 1 lb penne pasta, uncooked
- 1 Tbs olive oil
- 4 cloves garlic, minced
- 1 tsp red pepper flakes, (more or less to taste)
- 4 cups canned tomatoes, (two 28-ounce cans)
- 1/2 cup fresh parsley, chopped, or more to taste
- 1/2 cup freshly grated Parmesan cheese* (optional)
Directions
- Bring a large pot of water to boil. Add penne and cook for 10 minutes, or until tender. Remove from heat, and drain.
- Heat oil in a medium saucepan, and add garlic and red pepper flakes. Cook until the garlic is lightly browned. Add tomatoes, breaking them up with a spoon. Bring to a boil, and then reduce to a simmer and cook, covered, for about 30 minutes.
- Transfer pasta to a large serving bowl and top with sauce and fresh parsley. Serve with Parmesan cheese if desired.
* Allergy notes: The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2013.
