Ingredients
Scale
- 400g (14 oz) penne pasta
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red chili flakes (adjust to taste)
- 1 can (400g) crushed tomatoes
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
- Parmesan cheese for serving (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook penne pasta until al dente according to package instructions, then drain and set aside, reserving a cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and red chili flakes. Sauté for about 30 seconds until fragrant.
- Pour in crushed tomatoes, add oregano, salt, and pepper. Simmer uncovered for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
- Add cooked pasta to the skillet with the sauce. Toss gently to combine. If needed, add reserved pasta water to reach desired consistency. Cook for an additional 2-3 minutes to meld flavors.
- Garnish with fresh basil leaves and Parmesan cheese if desired. Serve hot.
Notes
- Adjust the amount of red chili flakes to control spiciness.
- Use fresh basil for better flavor; add at the end for best aroma.
- Save some pasta water to help loosen the sauce if it thickens too much.
- This dish pairs well with garlic bread and a light salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 0mg