Recipe: Penne in Spicy Tomato Sauce

PENNE IN SPICY TOMATO SAUCE

1 pound uncooked penne or mostaccioli pasta
1 tablespoon olive oil
3 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes (or more to taste)
1 (28 oz) can plum tomatoes, drained
1/2 cup freshly grated Pecorino Romano cheese
1/4 cup finely chopped fresh parsley (preferably flat-leaf Italian)
Salt and freshly ground black pepper (to taste)

In a large pot of boiling salted water, cook penne or mostaccioli until al dente, about 10 minutes.

Meanwhile, heat oil in a large nonstick skillet over low heat. Add garlic and red-pepper flakes; cook, stirring, until the garlic is golden, about 1 minute. Add tomatoes, crushing them roughly with a fork. Bring to a simmer over low heat and cook until slightly reduced, about 5 minutes.

When the pasta is ready, drain it and return to the pot. Stir in the sauce and put the pot over high heat. Stir until the mixture sizzles. Remove from heat. Add cheese and parsley; toss well. Taste and adjust seasonings; serve immediately.

Makes 4 servings
Source: Eating Well magazine, January/February 1994