Farfalle (Bow-Ties) Fra Diavolo

Serves 8

COST: $1.97

Per 3⁄4 cup

Calories: 327

Fat: 7g

Carbohydrates: 56g

Protein: 9g

Fiber: 4g

Sugar: 7g

Sodium: 409mg

2 tablespoons olive oil

1 tablespoon finely chopped garlic (about 3 cloves)

1⁄2 teaspoon crushed red pepper flakes

1 cup roughly chopped Italian parsley

1 28-ounce jar store-bought tomato sauce

1 pound farfalle, cooked al dente

Kosher salt and freshly ground black pepper

Bring a pot of water to a boil for reheating the pasta. Heat a large skillet or heavy-bottomed pot large enough to hold all the ingredients over high heat. Add the oil, garlic, pepper flakes, and parsley; allow these ingredients to sizzle for 30 seconds. Add the tomato sauce; bring to a simmer.
Using a colander or China cap (a funnel-shaped strainer), dip the cooked pasta into the boiling water for 1 minute to reheat. Transfer the reheated pasta into the sauce, letting the water that adheres to the pasta drip into the sauce and thin it a little. Toss to coat; adjust consistency with additional pasta water, and season with salt and pepper to taste. Serve sprinkled with additional chopped parsley.