Penne Rigate Arrabiata

Penne Rigate Arrabiata
Photo: Andrew McCaul
Makes 6 servings (serving size: about 1 1/2 cups)


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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


Prep: 5 Minutes
Cook: 20 Minutes

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.

Created date

March 2011

Nutritional Information

Calories 298
Fat 7 g
Satfat 2 g
Monofat 4 g
Polyfat 1 g
Protein 12 g
Carbohydrate 48 g
Fiber 8 g
Cholesterol 6 mg
Iron 3 mg
Sodium 257 mg
Calcium 98 mg