A vegetarian dish from the Italian kitchen.
Ingredients
- 1 pound penne rigate
- 1/4 cup olive oil
- 3 cloves garlic
- 1 tin chopped tomatoes
- 1/2 teaspoon red chilli flakes
- 1/2 teaspoon italian seasoning
- 6 leaves basil
- sprinkling Parmigiano-Reggiano
Method
- Bring a large pot of water to a boil. Add kosher salt to the boiling water, then add the pasta. Cook according to the package instructions, about 9 minutes. In a large skillet over medium-high heat, add the olive oil and heat until the oil starts to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, red chile flakes, Italian seasoning and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Remove from the heat and add the chopped basil. Drain the pasta and add it to the sauce. Garnish with Parmigiano-Reggiano flakes and more basil and serve warm.
Source
This recipe is adapted from TheMealDB (id 52771), a free community-curated recipe API. Original listing: themealdb.com.
A walkthrough video is available at https://www.youtube.com/watch?v=1IszT_guI08.
Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.
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