Dinner · 25 min · italian

Penne Arrabbiata

Penne does the heavy lifting here, with crushed tomatoes rounding it out. An Italian dinner that takes 25 minutes, start to finish. The macros do the talking: 16g protein, 96g carbs, and 12g fat in every 560-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Penne
• 2 cups Crushed tomatoes
• 4 cloves Garlic
• 1 tsp Peperoncino flakes
• 1/4 cup Olive oil
• 1/2 cup Fresh parsley

Steps

1. Sizzle the sliced garlic and peperoncino in olive oil just until the garlic turns pale gold and the oil smells fiery — about 90 seconds.
2. Add the tomatoes and simmer 15 minutes until the sauce thickens slightly and the heat blooms through it. Season with salt.
3. Boil the penne until al dente. The tubes catch the spicy sauce inside and out.
4. Toss the pasta through the sauce with a splash of pasta water, cooking 1 minute together so the sauce clings.
5. Shower with chopped parsley off the heat.
6. Serve immediately — arrabbiata means angry, and it should arrive at the table still fired up.

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