Penne with Spicy Sauce

 

1

package (16 oz) whole wheat penne pasta

1

can (28 oz) Muir Glen® organic fire roasted whole peeled plum tomatoes, undrained

2

tablespoons olive or canola oil

2

cloves garlic, finely chopped

1/2

to 1 teaspoon crushed red pepper flakes

2

tablespoons chopped fresh parsley

1

tablespoon tomato paste

1/2

cup freshly grated or shredded Parmesan cheese (2 oz)

• 1 Cook and drain pasta as directed on package.
• 2 Meanwhile, in food processor or blender, place tomatoes with juice. Cover and process until coarsely chopped; set aside.
• 3 In 12-inch skillet, heat oil over medium-high heat. Cook garlic, red pepper 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 and simmer about 10 minutes, stirring occasionally, until slightly thickened.
• 4 Add pasta and 1/4 cup of the cheese to tomato mixture. Cook about 3 minutes, tossing gently, until pasta is evenly coated. Sprinkle with remaining 1/4 cup cheese.