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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring 6 quarts of water to a boil in a large pot, and add 3 tablespoons kosher salt. | 2. Meanwhile, put 4 tablespoons olive oil in a large sauté pan over medium heat. Add the tomato paste and pepper flakes. Reduce the heat to low and stir just until fragrant, about 4 minutes. | 3. Stir in the tomatoes, and remove from the heat. | 4. Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving 1/4 cup of the pasta water. | 5. Add the pasta and the reserved pasta water to the tomato sauce, stir and toss over medium heat until the pasta is well coated. | 6. Season with salt if necessary, then add 4 tablespoons olive oil, tossing well. | 7. Serve immediately, with freshly grated Parmigiano-Reggiano cheese on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
kosher salt	3	tablespoons		-	-	-	-
extra virgin olive oil	4	tablespoons		-	-	-	-
tomato paste	1/2	cup		108.24	24.9612	5.7024	0.6204
hot red pepper flake	1	tablespoon		-	-	-	-
tomato	1 1/2	cups	chopped	40.23	8.6942	1.9668	0.447
penne pasta	1	lb		1691.7638	340.496	59.4625	6.8856
sea salt			coarse	-	-	-	-
extra virgin olive oil	4	tablespoons		-	-	-	-
parmigiano reggiano cheese			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.