- Total Time
Stir 2 cups bite-size pieces of broccoli rabe or broccoli into the sauce during the last 3 minutes of cooking time in step 3.
uncooked whole wheat pasta1 pound(s), penne variety
canned tomatoes28 oz, peeled plums variety
olive oil1 Tbsp
garlic clove(s)3 clove(s), medium, minced
red pepper flakes½ tsp
fresh parsley½ cup(s), fresh flat-leaf variety, chopped
table salt½ tsp
grated Parmesan cheese⅓ cup(s)
- Cook the pasta according to the package directions, omitting the salt if desired. Drain and keep warm.
- Puree the tomatoes with their juice in a blender or food processor.
- Heat the oil in a large heavy saucepan over medium heat. Stir in the garlic and red pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds. Add the pureed tomatoes, 1/4 cup of the parsley, and the salt; simmer, stirring occasionally, until thickened, about 20 minutes.
- Transfer the pasta to a serving bowl. Add the sauce and toss to coat. Sprinkle with the remaining 1/4 cup parsley and the Parmesan. Yields 1 1/2 cups per serving.