Penne Rigate Arrabiata

Penne Rigate Arrabiata Photo: Andrew McCaul; Stylist: Alistair Turnbull/Pat Bates & Associates


  • 1 (26.46-ounce) box strained tomatoes (such as Pomi)
  • 2 tablespoons extra-virgin olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper
  • 12 ounces uncooked whole-wheat penne rigate (tube-shaped pasta with ridges)
  • 1/2 cup shredded fresh Parmesan cheese
  • 8 fresh basil leaves, thinly sliced


1. Heat a large deep saucepan over medium-high heat. Add tomatoes, oil, salt, and pepper flakes to pan; bring to a boil. Reduce heat, and simmer until very thick (about 20 minutes), whisking frequently to prevent sticking.

2. Cook pasta according to package directions; drain.

3. Transfer pasta to serving bowls; top with tomato sauce, Parmesan, and basil. Serve immediately.

  • Prep Time:
  • Cook Time:
  • Yield: Makes 6 servings (serving size: about 1 1/2 cups)

Nutritional Information

Calories per serving: 298
Fat per serving: 7g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 1g
Protein per serving: 12g
Carbohydrate per serving: 48g
Fiber per serving: 8g
Cholesterol per serving: 6mg
Iron per serving: 3mg
Sodium per serving: 257mg
Calcium per serving: 98mg

Good to Know

Hearty whole-wheat pasta, tomato, and crushed red pepper give this dish a hefty dose of fiber and flavor with little saturated fat. Tomatoes are good for your skin and can help prevent several types of cancer.