Ingredients
Scale
- 400g of penne pasta
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 800g canned crushed tomatoes
- Fresh basil leaves, chopped
- Salt and black pepper to taste
- Grated Parmesan cheese for topping
- Optional: anchovies or olives for extra flavor
Instructions
- Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente. Drain and set aside, reserving some pasta water.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Stir in red pepper flakes and cook for another 30 seconds.
- Pour crushed tomatoes into the skillet and bring to a simmer. Season with salt and black pepper. Let the sauce simmer for 10-15 minutes, stirring occasionally to develop rich flavor.
- Add cooked penne to the sauce and toss to coat. If the sauce is too thick, add a splash of reserved pasta water to loosen. Stir in chopped basil for a fragrant touch.
Notes
- Adjust the amount of red pepper flakes to control spiciness—the more flakes, the spicier the dish.
- Using high-quality canned tomatoes enhances the flavor of the sauce.
- For extra richness, sprinkle with grated Parmesan cheese before serving.
- Optional: Add chopped olives or anchovies for additional flavor complexity.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (about 250g)
- Calories: 480 kcal Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 5mg
