Ingredients
Scale
- 12 oz (340 g) penne pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 can (28 oz or 800 g) crushed tomatoes
- 1 teaspoon sugar
- Salt, to taste
- Fresh basil, for garnish
- Grated Parmesan cheese, for serving
Instructions
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, cooking until fragrant (about 1 minute).
- Add the crushed tomatoes and sugar to the skillet, stirring well. Season with salt to taste.
- Let the sauce simmer for about 10 minutes, allowing the flavors to meld.
- Toss the cooked pasta with the sauce until well coated. Serve hot, garnished with fresh basil and grated Parmesan cheese.
Notes
- For extra spice, add more red pepper flakes.
- This dish is best served fresh, but leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: pasta arrabiata, spicy pasta, Italian recipe