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Furious Penne: Spicy Garlic Tomato Pasta

Our 'Furious Penne', named after the spicy essence from crushed red pepper flakes, blends al dente pasta bathed in a robust, tangy tomato sauce with a hint of garlic. The recipe is as furious in flavor as it is quick and easy to whip-up.
5
45 min
TOTAL TIME
545
CALORIES
$1.77
PER SERVING
Furious Penne: Spicy Garlic Tomato Pasta
Ingredients
SAUCE
4 SERVINGS
Kosher Salt
1 tsp kosher salt
Crushed Red Pepper Flakes
1 tsp crushed red pepper flakes
Canned Crush Tomatoes
28 oz canned crush tomatoes
with liquid
Red Onion
1 medium red onion
finely chopped
Olive Oil
3 tbsp olive oil
Garlic
3 cloves garlic
minced
Fresh Basil
1/2 cup fresh basil
chopped
PASTA
Penne Pasta
1 lb penne pasta
Directions
SAUCE
10 min
PREP TIME
35 min
COOK TIME
45 min
TOTAL TIME
1
In a large saucepan over medium-low heat, combine olive oil, minced garlic and crushed red pepper flakes. Gently heat for about 10 minutes, until the oil is fragrant.
2
Increase the heat to medium, add the chopped red onion to the saucepan and cook until softened, around 5 minutes.
3
Pour the crushed tomatoes, including the liquid, into the saucepan. Season with kosher salt and simmer for 15 minutes until a thick sauce forms.
PASTA
4
While the sauce is cooking, bring a large pot of well-salted water to a boil. Add the penne and cook it until al dente, according to package instructions, approximately 9 minutes. Drain the pasta.
COMBINING
5
Add your drained penne pasta to the cooked tomato sauce in the saucepan. Let it simmer for about 3 minutes until combined and slightly thickened.
FINISHING
6
Stir in the chopped basil leaves. Garnish with extra basil leaves before serving.
Health Info
Macros
94g
CARBS
13g
FAT
16g
PROTEIN
Allowed on these diets
LACTOSE FREE
VEGETARIAN
VEGAN
Contains these allergens
WHEAT
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Frequently Asked Questions
What is Tomato Pasta?
What ingredients do I need for Tomato Pasta?
What type of pasta should I use for Tomato Pasta?
How do I make the Tomato Pasta sauce?
How can I adjust the flavor of the Tomato Pasta sauce?
What are some common mistakes to avoid when making Tomato Pasta?
How can I store leftover Tomato Pasta?
Can I make Tomato Pasta if I have dietary restrictions?