| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Vegetarian, Lacto, Pasta, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Penne or mostaccioli |
| 1 |
tb |
Olive oil |
| 3 |
|
Garlic cloves — finely |
|
|
Chopped |
| 1/4 |
ts |
Red-pepper flakes — or |
|
|
More |
|
|
To taste |
| 1 |
cn |
Plum tomatoes (28-oz) |
|
|
Drained |
| 1/2 |
c |
Pecorino romano cheese |
|
|
Freshly grated |
| 1/4 |
c |
Parsley, fresh — |
|
|
Preferably |
|
|
Flat-leaf Italian — finely |
|
|
Chopped |
|
|
Salt and pepper to taste |
INSTRUCTIONS
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
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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