Related recipes: Cheese,
Chile Peppers, Corn-Free, Dairy Foods, Easy,
Egg-Free, Garlic, Herbs,
Low-Fat, Main Dishes, Pasta,
Side Dishes, Tomatoes, Vegan,
Vegetarian, Winter
The red pepper flakes give this sauce a real kick! An excellent
all-weather pasta meal. Very easy to make !
Preparation facts
Servings: 6
Yield: 12 cups (2.8L)
Ingredients
1 lb (455g) penne pasta, uncooked
1 Tbs (15mL) olive oil
4 cloves garlic, minced
1 tsp (2g) red pepper flakes, (more or less to taste)
4 cups (1590g) canned tomatoes, (two 28-ounce cans)
1/2 cup (20g) fresh parsley, chopped, or more to taste
1/2 cup (60g) 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
Serving Size 1 serving
Calories 348
Calories from Fat 45 (13%)
% Daily Value*
8%Total Fat 5g
9%Saturated
Fat 1.8g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2.4g
2%Cholesterol 7mg
6%Sodium 136mg
8%Potassium 282mg
20%Total
Carbohydrate 61g
16%Dietary
Fiber 4.1g
Sugars 3g
Sugar Alcohols 0g
28%Protein 14g