Penne in Spicy Tomato Sauce

• 1 lb whole wheat penne
• 1 tablespoon extra-virgin olive oil
• 3 garlic cloves, finely chopped
• 14 teaspoon crushed red pepper flakes (or to taste)
• 1 (28 ounce) can plum tomatoes, drained
• 12 cup freshly grated pecorino romano cheese
• 14 cup finely chopped flat leaf parsley
• 14 teaspoon salt
• fresh ground black pepper

1. Cook pasta in a large pot of boiling water until just tender, 8-10 minutes or according to package directions.
2. Meanwhile, heat oil in a large nonstick skillet over low heat.
3. Add garlic and crushed red pepper; cook, stirring, until the garlic is golden, about 1 minute.
4. Add tomatoes, crushing them roughly with the back of a wooden spoon.
5. Bring to a simmer over low heat and cook until slightly reduced, about 5 minutes.
6. When the pasta is ready, drain and return to the pot.
7. Stir in the sauce and place the pot over high heat.
8. Stir until the mixture sizzles; remove from the heat.
9. Add the cheese and parsley; toss well.
10. Season with salt and pepper, to taste; serve immediately.

whole wheat penne, extravirgin olive oil, garlic, red pepper, tomatoes, freshly grated pecorino romano cheese, flat leaf parsley, salt, fresh ground black pepper

Taken from www.food.com/recipe/penne-in-spicy-tomato-sauce-454325 (may not work)