Ingredients

The following ingredients have 4 Servings
  • 1 package (16 oz) penne pasta
  • 1 can (28 oz) Italian-style peeled whole tomatoes, undrained
  • 2 tablespoons olive or vegetable oil
  • 2 cloves garlic, finely chopped
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon tomato paste (from 6-oz can)
  • 1/2 cup freshly grated or shredded Parmesan cheese

Instruction

  • Cook and drain pasta as directed on package. Meanwhile, in food processor or blender, place tomatoes with juice. Cover; process until coarsely chopped.
  • In 12-inch skillet, heat oil over medium-high heat. Cook garlic, red pepper flakes and parsley in oil about 5 minutes, stirring frequently, until garlic just begins to turn golden. Stir in chopped tomatoes and tomato paste. Heat to boiling; reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until slightly thickened.
  • Add pasta and 1/4 cup of the cheese to mixture in skillet. Cook about 3 minutes, tossing gently, until pasta is evenly coated. Sprinkle with remaining 1/4 cup cheese.