• 6servings
  • 298calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B6, B9, B12
MineralsSelenium, Natrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 (26.46-ounce) box strained tomatoes (such as Pomi)

  2. 2 tablespoons extra-virgin olive oil

  3. 3/4 teaspoon kosher salt

  4. 1/2 teaspoon crushed red pepper

  5. 12 ounces uncooked whole-wheat penne rigate (tube-shaped pasta with ridges)

  6. 1/2 cup shredded fresh Parmesan cheese

  7. 8 fresh basil leaves, thinly sliced

Instructions Jump to Ingredients ↑

  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.


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