Ingredients
Scale
- 12 oz penne pasta
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, thinly sliced or minced
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 1 can (28 oz) crushed tomatoes
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- Fresh parsley or basil for garnish (optional)
Instructions
- In a large pot, bring salted water to a boil and cook pasta according to package instructions until al dente. Reserve some pasta water before draining.
- In a skillet, heat olive oil over medium heat. Sauté garlic until fragrant, ensuring it doesn’t burn.
- Stir in crushed red pepper flakes and add crushed tomatoes. Season with salt and black pepper; let simmer until slightly thickened.
- Combine drained pasta with the sauce in the skillet. If too thick, add reserved pasta water gradually until desired consistency is achieved.
- Serve hot, garnished with parsley or basil if using.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 230g)
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg