Ingredients
1
package (16 oz) penne pasta
1
can (28 oz) Italian-style peeled whole tomatoes, undrained
2
tablespoons olive or vegetable oil
2
cloves garlic, finely chopped
1
teaspoon crushed red pepper flakes
2
tablespoons chopped fresh parsley
1
tablespoon tomato paste (from 6-oz can)
1/2
cup freshly grated or shredded Parmesan cheese
Preparation
Cook and drain pasta as directed on package. Meanwhile, in food processor or blender, place tomatoes with juice. Cover; process until coarsely chopped.
In 12-inch skillet, heat oil over medium-high heat. Cook garlic, red pepper flakes and parsley in oil about 5 minutes, stirring frequently, until garlic just begins to turn golden. Stir in chopped tomatoes and tomato paste. Heat to boiling; reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until slightly thickened.
Add pasta and 1/4 cup of the cheese to mixture in skillet. Cook about 3 minutes, tossing gently, until pasta is evenly coated. Sprinkle with remaining 1/4 cup cheese.
