Penne Rigate Arrabiata
Penne Rigate Arrabiata Prep Time: 5 minutes Cook Time: 20 minutes Ingredients 1 (26.46-ounce) box strained tomatoes (such as Pomi) 2 tablespoons extra-virgin olive oil 3/4 teaspoon kosher salt 1/2 teaspoon crushed red pepper 12 ounces uncooked whole-wheat penne rigate (tube-shaped pasta with ridges) 1/2 cup shredded fresh Parmesan cheese 8 fresh basil leaves, thinly sliced Preparation 1. Heat a large deep saucepan over medium-high heat. Add tomatoes, oil, salt, and pepper flakes to pan; bring to a boil. Reduce heat, and simmer until very thick (about 20 minutes), whisking frequently to prevent sticking. 2. Cook pasta according to package directions; drain. 3. Transfer pasta to serving bowls; top with tomato sauce, Parmesan, and basil. Serve immediately. Nutritional Information Calories per serving: 298 Fat per serving: 7g Saturated fat per serving: 2g Monounsaturated fat per serving: 4g P...