Categories: EatingWell, Main Dish, Pasta Sauce

Ingredients

• 1 lb whole wheat penne
• 1 tablespoon extra-virgin olive oil
• 3 garlic cloves, finely chopped
• 1/4 teaspoon crushed red pepper flakes (or to taste)
• 1 (28 ounce) can plum tomatoes, drained
• 1/2 cup freshly grated pecorino romano cheese
• 1/4 cup finely chopped flat leaf parsley
• 1/4 teaspoon salt
• fresh ground black pepper

Directions

1. Cook pasta in a large pot of boiling water until just tender, 8-10 minutes or according to package directions.

2. Meanwhile, heat oil in a large nonstick skillet over low heat.

3. Add garlic and crushed red pepper; cook, stirring, until the garlic is golden, about 1 minute.

4. Add tomatoes, crushing them roughly with the back of a wooden spoon.

5. Bring to a simmer over low heat and cook until slightly reduced, about 5 minutes.

6. When the pasta is ready, drain and return to the pot.

7. Stir in the sauce and place the pot over high heat.

8. Stir until the mixture sizzles; remove from the heat.

9. Add the cheese and parsley; toss well.

10. Season with salt and pepper, to taste; serve immediately.

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