Recipe - Penne In Spicy Tomato Sauce

1 pound Penne or mostaccioli
1 tablespoon Olive oil
3 Garlic cloves finely
Chopped
One fourth teaspoon Redpepper flakes or
More
To taste
1 cn Plum tomatoes (28oz)
Drained
One half cup Pecorino romano cheese
Freshly grated
One fourth cup Parsley, fresh
Preferably
Flatleaf Italian finely
Chopped
Salt and pepper to taste

In a large pot of boiling salted water, cook penne or mostaccioli until al
dente, about 10 minutes.

Meanwhile, heat oil in a large nonstick skillet over low heat. Add garlic
and redpepper flakes; cook, stirring, until the garlic is golden, about 1
minute. Add tomatoes, crushing them roughly with a fork. Bring to a simmer
over low heat and cook until slightly reduced, about 5 minutes.

When the pasta is ready, drain it and return to the pot. Stir in the sauce
and put the pot over high heat. Stir until the mixture sizzles. Remove from
heat. Add cheese and parsley; toss well. Taste and adjust seasonings; serve
immediately. Serves 4.

Per serving: 553 cal; 22 g prot; 10 g fat; 95 g carb; 262 mg sod; 10 mg
chol.

From Eating Well, JanFeb 94/MM by DEEANNE

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip