Ingredients
Scale
- 1 tablespoon salt (for pasta water) + 1 ½ teaspoons (for seasoning)
- 16 ounces penne pasta
- 4 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1–2 teaspoons crushed red pepper flakes (adjust to taste)
- 1 (28-ounce) can crushed San Marzano tomatoes
- Freshly ground black pepper (to taste)
- 1 ½ teaspoons sugar (optional, to balance acidity)
- Freshly grated Parmesan cheese or Pecorino Romano (optional, for topping)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Boil water with salt and cook penne until al dente, reserving 1 cup of pasta water before draining.
- Heat olive oil in a skillet, sauté garlic until lightly golden.
- Stir in crushed red pepper flakes and toast for 30 seconds.
- Add crushed tomatoes, simmer for 15 minutes, season with salt, pepper, and sugar if needed.
- Combine drained penne with sauce, adjusting consistency with reserved pasta water.
- Serve garnished with Parmesan and parsley.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use high-quality San Marzano tomatoes for a richer flavor.
Adjust red pepper flakes for desired spice level; start with 1 teaspoon for mild heat.
Always reserve pasta water to adjust sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Calories: 400
- Sugar: 5
- Sodium: 750
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 4
- Protein: 12
- Cholesterol: 5