Penne pasta tossed with a spicy Italian-style tomato sauce and Parmigiano-Reggiano cheese
Prep Time 10 minutes
Cook Time 40 minutes
8 servings (1 cup each)
|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|
|1/2||Teaspoon dried oregano leaves|
|2||Teaspoon crushed red pepper flakes|
- 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.
|Serving Size:||1 cup|
|Total Fat||16.3 g|
|Saturated Fat||3 g|
|Dietary Fiber||6.8 g|
|Vitamin A||792.3 iu|
|Vitamin C||21 mg|
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