AuthorEmma food bloggerDifficultyBeginnerPenne tossed in a spicy sauce of garlic, chili flakes, crushed tomatoes, and olive oil, finished with fresh herbs. Serves 4.
Sauce
¼ cup extra-virgin olive oil
4 garlic, thinly sliced
1 tsp red chili flakes, or to taste
1 can crushed tomatoes (28 oz)
1 tsp salt
Pasta
12 oz penne rigate (340g)
2 tbsp fresh parsley or basil, chopped
¼ cup grated pecorino romano (optional)
1
Bloom the aromatics. Warm the olive oil with the garlic and chili flakes over medium-low heat 2 minutes until fragrant, without browning.
2
Simmer. Add the tomatoes and salt. Simmer 15 minutes until thickened.
3
Cook the pasta. Meanwhile, cook the penne until just al dente. Reserve 1/2 cup pasta water.
4
Toss. Add the penne to the sauce with a splash of pasta water and toss 1–2 minutes.
5
Serve. Finish with herbs and pecorino, if using.
Nutrition Facts
4 servings
Serving size
1 plate
- Amount per serving
- Calories520
- % Daily Value *
- Total Fat 17g22%
- Saturated Fat 4g20%
- Trans Fat 0g
- Cholesterol 6mg2%
- Sodium 950mg42%
- Total Carbohydrate 77g29%
- Dietary Fiber 7g25%
- Total Sugars 9g
- Protein 17g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Sauce
¼ cup extra-virgin olive oil
4 garlic, thinly sliced
1 tsp red chili flakes, or to taste
1 can crushed tomatoes (28 oz)
1 tsp salt
Pasta
12 oz penne rigate (340g)
2 tbsp fresh parsley or basil, chopped
¼ cup grated pecorino romano (optional)
