Penne In Spicy Tomato Sauce Recipe
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Penne In Spicy Tomato Sauce 1 lb Penne or mostaccioli
1 tbsp Olive oil
3 Garlic cloves, finely
Chopped
1/4 tsp Red-pepper flakes, or
More
To taste
1 can Plum tomatoes (28-oz)
Drained
1/2 cup Pecorino romano cheese
Freshly grated
1/4 cup Parsley, fresh
Preferably
Flat-leaf 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 red-pepper 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, Jan-Feb 94/MM by DEEANNE
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A few tips on healthy eating
If you really want to get in shape and develop your all round vitality, then, as most people know, you should undertake a thoughtfully calculated healthy-minded dietary regime. At best, this ought to contain 5 measures of fruit and vegetables on a daily basis and embrace the optimum blend of fat, carbohydrates and protein.
When people first start dieting, they ordinarily fix on retail store and branded food items claiming to be 'low fat'. This is ordinarily wrong, seeing as how an item may be very low in fat content, but whilst still being elavated in carbohydrates.
In deciding on a nutrition system, the important thing is to endeavour to reduce consumption of salt, fats and refined carbohydrates.
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