Although I’m Italian on my father’s side, I’m actually not a big pasta eater. But being an athlete, there are often times where a big carb-centered dish is necessary—and pasta does the trick quite well. Enjoy this penne with a simple red tomato sauce, fresh herbs, and creamy cheese.
PERFECT PENNE
Makes: 4 servings
Serving size: 1 to 11⁄2 cups
Prep time: 15 minutes
Cook time: 35 minutes
INGREDIENTS
1⁄4 cup extra virgin olive oil
6 garlic cloves, sliced
1 tsp red pepper flakes
28oz (800g) diced tomatoes
1⁄2 cup tomato sauce
1 bunch of fresh basil, chopped
4qt (4l) water
1 tsp salt
12oz (340g) uncooked penne
1 cup grape tomatoes, halved
4 tbsp ricotta cheese, divided
8 tbsp grated Parmesan cheese, divided
DIRECTIONS
1 In a skillet on the stovetop over medium heat, heat the olive oil until shimmering. Add the garlic and sauté for 3 minutes. Add the red pepper flakes and sauté for 1 minute more.
2 Add the diced tomatoes, tomato sauce, and basil. Simmer for 20 minutes, stirring occasionally.
3 In a pot on the stovetop over medium heat, bring the water and salt to a boil. Add the penne and cook until tender, about 8 minutes.
4 Drain the penne and stir into the sauce. Add the grape tomatoes and simmer for 3 minutes to soak up the flavors.
5 Remove the penne from the stovetop and place an equal amount in 4 bowls. Add 1 tablespoon of ricotta and 2 tablespoons of Parmesan to each bowl. Serve immediately.
NUTRITION FACTS
per serving
240
8g
31g
5g