Ingredients Jump to Instructions ↓

  1. 1/4 cup olive oil

  2. 3 cloves garlic , cup into chunks or slices

  3. 1 teaspoon crushed red pepper flakes

  4. 1 (28-ounce) can whole plum tomatoes salt and pepper to taste

  5. 1 pound penne , ziti, or other cut pasta

  6. 1/4 cup minced fresh parsley leaves grated Pecorino Romano

Instructions Jump to Ingredients ↑

  1. Bring a large pot of water to a boil.

  2. Heat the olive oil, garlic, and pepper flakes in a large skillet over medium-high heat. Cook, stirring occasionally, until the garlic becomes brown. Turn off the heat for 1 minute (this will reduce the spattering when you add the tomatoes).

  3. Meanwhile, drain the tomatoes and remove their seeds if you choose to do so. Crush them with a fork or your hands and add them to the skillet, along with salt and pepper; turn the heat to medium. Cook, stirring occasionally, until the mixture becomes saucy, 10 to 15 minutes.

  4. Meanwhile, salt the boiling water and cook the pasta until it is tender but firm. When it is done, drain it and sauce it. Top with parsley and serve, with grated cheese if desired.


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