whole wheat penne
extra-virgin olive oil
garlic, finely chopped
crushed red pepper, or to taste
1 28-ounce can
plum tomatoes, drained
Pecorino Romano cheese, freshly grated
flat-leaf parsley, finely chopped
salt & freshly ground pepper, to taste
- Cook pasta in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions.
- Meanwhile, heat oil in a large nonstick skillet over low heat. Add garlic and crushed red pepper; cook, stirring, until the garlic is golden, about 1 minute. Add tomatoes, crushing them roughly with the back of a wooden spoon. Bring to a simmer over low heat and cook until slightly reduced, about 5 minutes.
- When the pasta is ready, drain and return to the pot. Stir in the sauce and place 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.
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