Ingredients
Scale
- 400g (14 oz) of penne pasta
- 3 tablespoons olive oil
- 4 garlic cloves, finely chopped
- 2 red chili peppers, sliced (adjust according to spice preference)
- 1 can (400g) of crushed tomatoes or tomato puree
- 1 teaspoon red pepper flakes (optional for extra heat)
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
- Grated Parmesan cheese (optional)
Instructions
- Boil a large pot of salted water and cook the penne pasta until al dente as per package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add chopped garlic and sliced red chili peppers. Sauté for 1-2 minutes until fragrant, avoiding burning the garlic.
- Stir in crushed tomatoes or tomato puree and red pepper flakes. Season with salt and black pepper. Simmer the sauce for 10-15 minutes to develop flavor and slightly thicken.
- Add cooked penne to the spicy tomato sauce. Toss to coat all the pasta evenly. Adjust seasoning as needed.
- Serve hot, garnished with fresh basil leaves and grated Parmesan cheese if desired.
Notes
- Adjust the amount of red chili peppers and red pepper flakes according to your spice tolerance.
- For a vegetarian option, ensure the sauce contains only plant-based ingredients.
- Can be stored in an airtight container for up to 2 days in the refrigerator.
- Reheat gently on stovetop or microwave, adding a splash of water or olive oil to refresh the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal Kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 67 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 5 mg