Pasta Arrabbiata
Hunt's ®
Pasta Arrabbiata
Penne pasta tossed with a spicy Italian-style tomato sauce and Parmigiano-Reggiano cheese
Prep Time 10 minutes
Cook Time 40 minutes
Yield
8 servings (1 cup each)
Ingredients
| 1/2 | Cup shredded Parmigiano-Reggiano cheese |
| 5 | clove garlic, minced (5 cloves = 2-1/2 tsp) |
| 1/4 | Cup thinly sliced fresh basil |
| 1 | can (28 oz each) Hunt's® Petite Diced Tomatoes, undrained |
| 1 | can (29 oz ea) Hunt's® Tomato Puree |
| 1/2 | Cup virgin olive oil |
| 1 | Pound dry penne pasta, uncooked |
| 1/4 | Teaspoon salt |
| 1/2 | Teaspoon dried oregano leaves |
| 2 | Teaspoon crushed red pepper flakes |
Preparation
- Heat oil in large saucepan over medium heat 1 minute. Add garlic; cook 3 minutes, or until golden brown, stirring occasionally. Stir in tomato puree and diced tomatoes with their juice. Bring to a boil, stirring occasionally. Reduce heat to low; stir in crushed red pepper, oregano and salt. Cook 20 minutes, stirring occasionally.
- Cook pasta in large saucepan according to package directions while sauce is cooking. Drain, reserving 1/2 cup of the cooking water. Return pasta and the reserved cooking water to same saucepan; stir in cheese. Set aside.
- Stir basil into prepared sauce. Remove 2 cups of sauce. Add to pasta mixture; mix lightly. Spoon onto serving platter; top with the remaining sauce.
Nutritional Information
| Serving Size: | 1 cup |
| Calories | 433 |
| Total Fat | 16.3 g |
| Saturated Fat | 3 g |
| Cholesterol | 3.6 mg |
| Sodium | 691.3 mg |
| Carbohydrate | 58.1 g |
| Dietary Fiber | 6.8 g |
| Protein | 12.9 g |
| Sugars | 7.5 g |
| Calcium | 102.4 mg |
| Iron | 2.7 mg |
| Vitamin A | 792.3 iu |
| Vitamin C | 21 mg |
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