Ingredients
Scale
- 400g (14 oz) penne pasta
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1–2 red chili flakes (adjust to taste)
- 800g (28 oz) ripe tomatoes, crushed or pureed
- Salt to taste
- Fresh parsley, chopped (for garnish)
- Grated Pecorino Romano cheese (optional)
Instructions
- Bring a large pot of salted water to a boil. Add penne pasta and cook until al dente according to package instructions. Drain and set aside, reserving a cup of pasta water.
- In a large skillet, heat the olive oil over medium heat. Add minced garlic and chili flakes, sauté until fragrant (about 1 minute). Avoid burning the garlic.
- Add crushed or pureed tomatoes to the skillet. Season with salt. Simmer on low heat for 10-15 minutes, stirring occasionally until the sauce thickens.
- Add the cooked penne to the sauce. Toss well to coat, adding reserved pasta water if needed to achieve desired consistency.
Notes
- Use high-quality, ripe tomatoes for a richer flavor.
- Adjust chili flakes to control spiciness, making the dish milder or more fiery.
- Garnish with fresh parsley and Pecorino Romano cheese for added flavor and presentation.
- For vegetarian option, omit cheese; for vegan, skip cheese and use plant-based cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 1 plate (approximately 1.5 cups)
- Calories: 410 Kcal
- Sugar: 8g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 0mg