- 6 ounces whole-wheat penne or ziti
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, peeled
- 1/4 teaspoon crushed red pepper
- 1 (14 ounce) can plum tomatoes, drained
- 3 tablespoons freshly grated Pecorino Romano or Parmesan cheese
- 1 tablespoon chopped fresh parsley
- Salt and freshly ground pepper to taste
- Cook penne (or ziti) in boiling salted water until al dente, 8 to 10 minutes.
- Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and crushed red pepper and cook, stirring, until garlic is browned, about 2 minutes. Remove and discard garlic. Add tomatoes, mashing them into the flavored oil. Cook, stirring occasionally, until thickened, about 2 minutes. Season with salt.
- Drain pasta and add to sauce. Toss over high heat until hot. Adjust seasoning with salt and pepper. Add cheese and parsley and divide between 2 warmed plates. Serve immediately.