Ingredients
Scale
- 12 ounces penne pasta
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 28 ounces canned whole San Marzano tomatoes
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper to taste
- Handful of fresh basil leaves
Instructions
- Boil the Pasta: In a large pot, bring salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- Sauté Garlic: In a skillet over medium heat, heat olive oil and sauté minced garlic until fragrant (about 1 minute).
- Add Tomatoes: Carefully add canned tomatoes to the skillet, breaking them up with a spoon. Stir in salt and red pepper flakes; let simmer for 10 minutes until slightly thickened.
- Combine Pasta and Sauce: Add drained penne pasta to the skillet, tossing to coat with the sauce evenly.
- Season and Garnish: Adjust seasoning if necessary; finish with fresh basil leaves before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 360
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg