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Yield: 12 cups (2.8L)
Servings: 6
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Related recipes: Cheese,
Chile Peppers,
Corn-Free, Dairy Foods,
Easy, Egg-Free,
Garlic, Herbs, Low-Fat,
Pasta, Tomatoes, Vegan, Vegetarian, Winter
The red pepper flakes give this sauce a real kick! An excellent
all-weather pasta meal. Very easy to make !
Ingredients
1 pound (455g) penne pasta, uncooked
1 Tbsp (15mL) olive oil
4 cloves garlic, minced
1 tsp (2g) red pepper flakes, (more or less to taste)
4 cups (1590g) canned tomatoes, (two 28-ounce cans)
1/2 cup (20g) fresh parsley, chopped, or more to taste
1/2 cup (60g) freshly grated Parmesan cheese* (optional)
Directions
Bring a large pot of water to boil. Add penne and cook for 10 minutes,
or until tender. Remove from heat, and drain.
Heat oil in a medium saucepan, and add garlic and red pepper flakes.
Cook until the garlic is lightly browned. Add tomatoes, breaking them up with a spoon. Bring
to a boil, and then reduce to a simmer and cook, covered, for about 30 minutes.
Transfer pasta to a large serving bowl and top with sauce and fresh
parsley. Serve with Parmesan cheese if desired.
* Allergy notes: The egg protein lysozyme is an unlabeled additive in
some cheeses. People allergic to eggs should eliminate any cheese in this recipe.
Nutrition Facts
Calories: 356
Total Fat: 4g
% Calories from fat: 11%
Protein: 14g
Carbohydrate: 64g
Cholesterol: 5mg
Sodium: 365mg
Copyright © 2004 Healthnotes, Inc. All rights reserved.
www.healthnotes.com
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Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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