2 ounces penne pasta per serving (see note)
1 tablespoon extra-virgin olive oil
4 cloves garlic, peeled and sliced thinly
1 teaspoon red pepper flakes (see note)
1 large red bell pepper, seeded and chopped
¼ teaspoon salt
1 large can (28 ounces) crushed tomatoes
Shredded parmesan cheese, to taste, for serving
Cook pasta according to package directions. Drain and set hot cooked pasta aside.
While pasta is cooking, heat oil over medium in a 2-quart or larger saucepan. Add garlic and red pepper flakes to hot oil. Add chopped red bell pepper and salt; stir and cook for 2 minutes or until bell pepper begins to soften. Add tomatoes and reduce heat to low. Cover and simmer sauce until pasta is done.
For each serving, toss hot pasta and ⅓ cup of sauce together in a pasta bowl. Top each serving with shredded parmesan cheese, to taste, and serve.
Makes 4 cups sauce. (Freeze leftover sauce in an airtight container for up to three months.)
Cook's notes: Use 2 ounces of dry pasta for each serving, and toss with ⅓ cup of the sauce. The recipe makes 12 servings (4 cups). Red pepper flakes can be added to taste. One teaspoon gives the sauce a nice, smooth heat. Add additional, to taste, after sauce is cooked to increase the heat level.
@Recipe nutrition:Nutrition values per serving: 240 calories (8 percent from fat), 2 g fat (.5 g saturated), 48 g carbohydrates, 3 g fiber, 9 g protein, 0 cholesterol, 139 mg sodium.