The Good News When he was trying to lose weight, Mark Strausman relied on this garlicky, rustic whole wheat pasta. Not only is it loaded with fiber and lycopene-rich canned tomatoes, but it's also deeply satisfying. Fast Weekday Pastas
How to Make It
Bring a large pot of water to a boil. Meanwhile, in a food processor, puree the tomatoes until smooth. Heat the olive oil in a large, deep skillet. Add the sliced garlic and cook over moderately low heat until golden, about 2 minutes. Add the crushed red pepper and cook for 30 seconds. Add the pureed tomatoes and cook over moderately high heat, stirring occasionally, until thickened, about 6 minutes. Season the tomato sauce with salt.
Salt the boiling water. Add the pennette to the pot and cook, stirring occasionally, until al dente. Drain the pasta and add it to the sauce in the skillet. Toss well and spoon into bowls or a serving dish. Sprinkle the pennette with parsley and serve.
Notes
One Serving 460 cal, 16 gm total fat, 2.3 gm saturated fat, 74 gm carb, 2 gm fiber.