Ingredients
12 oz penne pasta (or preferred pasta shape)
2 tablespoons extra virgin olive oil
4 cloves garlic, thinly sliced or minced
1 teaspoon crushed red pepper flakes (adjust to taste)
1 can (28 oz) crushed or whole peeled tomatoes, crushed by hand
½ teaspoon salt, or to taste
¼ teaspoon black pepper
2 tablespoons chopped fresh parsley or basil (optional)
¼ cup grated Parmesan cheese (optional, for serving)
½ cup reserved pasta water (as needed to thin sauce)
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve ½ cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat.
- Add garlic and cook for 30 seconds to 1 minute until fragrant and lightly golden.
- Stir in crushed red pepper flakes and cook for 15 seconds to release flavor.
- Pour in crushed tomatoes, season with salt and black pepper, and stir to combine.
- Reduce heat and simmer for 10 minutes, stirring occasionally.
- Add cooked pasta to the sauce and toss to coat evenly.
- Add splashes of reserved pasta water as needed to achieve desired sauce consistency.
- Remove from heat and stir in parsley or basil if using.
- Serve hot, topped with grated Parmesan cheese.
Notes
Use fire-roasted tomatoes for a smokier flavor.
Add shrimp, grilled chicken, or Italian sausage for a protein boost.
To make it vegan, skip the Parmesan or use a plant-based cheese alternative.
Adjust spice level by increasing or reducing crushed red pepper flakes.
Freeze leftover sauce for up to 3 months in an airtight container.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 7g
- Sodium: 540mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 5mg
