Ingredients
1 pound penne rigate
3 tablespoons olive oil
3 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes (adjust to taste)
1 (28-ounce) can whole peeled tomatoes (or 1 ½ cups fresh chopped tomatoes)
2 tablespoons tomato paste
6 fresh basil leaves, chopped
1/2 cup freshly grated parmesan cheese (or pecorino), for topping
1/3 cup fresh chopped parsley, for topping
Salt and pepper, to taste
Instructions
- Cook penne pasta in a large pot of boiling salted water until al dente. Drain and set aside.
- In a large skillet over medium heat, heat olive oil. Add minced garlic and red pepper flakes, stirring for 30 seconds until fragrant.
- Add whole tomatoes (crushed with a spoon) and tomato paste. Stir and simmer over low heat for 5-10 minutes until sauce thickens.
- Remove from heat and stir in chopped fresh basil.
- Add cooked pasta to the sauce and toss until well coated. Season with salt and pepper as needed.
- Serve immediately, topped with grated parmesan and chopped parsley.
Notes
- For a milder version, reduce the red pepper flakes.
- Add protein like shrimp, chicken, sausage, or meatballs for a heartier dish.
- Grill vegetables like zucchini or peppers for added texture and nutrition.
- Freeze sauce separately for up to 3 months and reheat as needed.
- Use only freshly grated parmesan for best flavor—avoid pre-shredded cheese.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 488
- Sugar: 7g
- Sodium: 456mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 76g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 6mg
