Makes 8 servings
16 ounces penne noodles
1/4 cup olive oil
1/2 red onion, finely diced (about 1 cup)
1 tablespoon minced garlic (about 6 cloves)
4 plum or Roma tomatoes, diced
1/4 teaspoon salt
1/2 cup grated Parmesan cheese, for serving (optional)
Cook the penne according to the package directions until it is al dente.
Meanwhile, heat the oil in a large skillet over medium heat. Add the diced onions and sauté for about 3 minutes, until they start to soften. Add the garlic and sauté for about 2 more minutes.
Add the tomatoes to the skillet and cook them until they soften but don’t completely lose their shape, about 5 minutes, stirring often. If they’re sticking to the pan, add 1-2 tablespoons of water or broth, and lower the heat to medium-low.
Drain the penne and add it to the skillet with the tomatoes. Season with the salt and top it at the table with cheese, if desired.
Carbohydrates: 49 g
Fat: 10 g
Protein: 9 g
Fiber: 3 g