Servings: 4
Prep time: 15 minutes
Cook time: 15 minutes
Total: 30 minutes



½ teaspoon crushed red pepper flakes
2 large garlic cloves, finely chopped
1 tablespoon olive oil
1 14 1/2-ounce can no-salt added Italian tomatoes and their juice
8 ounces penne pasta (or really, any kind of pasta that you want)
2 tablespoons chopped flat-leaf parsley
3 tablespoons freshly grated Parmesan cheese
freshly ground pepper (to taste)


In a heavy non-stick skillet, cook the red pepper flakes and garlic in the olive oil over low heat until pepper flakes are fragrant and garlic is limp, but not browned (about 2 minutes).
Add the tomatoes, breaking them up with the back of a wooden spoon. Cook the sauce over medium-low heat until thickened (about 15 minutes).
Cook the pasta according to package directions until al dente. Add a cup of cold water after you remove the pan from the heat (it will stop the cooking process), and then drain thoroughly.
Add the drained pasta to the sauce along with the parsley and Parmesan cheese.
Toss to coat evenly and serve at once.

Nutrition Information

Per serving: 284 calories (18% calories from fat), 10 g protein, 6 g total fat (1.5 g saturated fat), 48 g carbohydrate, 3 g dietary fiber, 4 mg cholesterol, 103 mg sodium
Exchanges: 3 carbohydrate (3 bread/starch), 1 vegetable, 1 fat