Pasta Arrabbiatta

By Tonya_Speed

NUTRITION per serving: 295 Calories; 6g Fat; 10g Protein; 50g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 125mg Sodium. Exchanges: 2 1/2 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat. Points: 6

Ingredients

• 1 tablespoon olive oil
• 1/2 teaspoon crushed red pepper flakes
• 2 cloves garlic, finely chopped
• 1 (14.5-oz.) can no salt added diced Italian tomatoes, undrained
• 8 ounces uncooked Penne pasta
• 2 tablespoons chopped parsley
• 4 tablespoons grated Parmesan cheese

Details

Servings 4
Adapted from SavingDinner.com

Preparation

Step 1

Bring a large pot of water to a boil. Meanwhile, heat the oil in a large skillet over low heat; add crushed red pepper flakes and garlic; cook until crushed red pepper flakes are fragrant and garlic is limp, but not browned, about 2 minutes. Add the tomatoes and cook over medium-low heat until the sauce has thickened, about 15 minutes. When water is boiling, add the pasta and cook until al dente, about 10 minutes; drain thoroughly. Add the drained pasta to the sauce along with the parsley and Parmesan cheese. Toss to coat evenly and serve immediately.

SERVING SUGGESTION: A big spinach salad tossed with Easy Balsamic Vinaigrette (see recipe).