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Penne Rigate Arrabiata

Photo: Andrew McCaul
Prep time 5 mins
Cook time 20 mins
Yield Makes 6 servings (serving size: about 1 1/2 cups)

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

Nutrition 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

How to Make It

  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.