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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Ingredients:
24 ounce(s) dry penne pasta |
1 tablespoon(s) extra-virgin olive oil |
4 clove(s) garlic, peeled and sliced thinly |
1 teaspoon(s) red pepper flakes or to taste |
1 large red bell pepper, seeded and chopped |
1/4 teaspoon(s) salt |
1 28-ounce can(s) crushed tomatoes |
shredded parmesan cheese, to taste, for serving |
Directions:
1. Cook pasta according to package directions. Drain and set hot cooked pasta aside.
2. 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.
3. For each serving, toss hot pasta and 1/3 cup of sauce together in a pasta bowl. Top each serving with shredded Parmesan cheese, to taste, and serve. Makes 4 cups sauce.
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