There’s one ingredient that I had never really used before and now I’m obsessed with. Red pepper flakes. I wouldn’t say I like spicy things either, yet this ingredient is one you can play with in terms of how much you put in and where at in this ziti recipe to get just the right amount of heat and flavor.
So I love this skillet tomato ziti meal because it combines my love for pasta with my affinity for red pepper flakes. And it’s so easy and fast to make! My kids love this one as much as I do which is a plus.
This recipe can be ready in under 30 minutes so save this one for your busy weeknights. Enjoy!
Skillet Tomato Ziti
- 2 tsp olive oil
- 2 TBSP minced garlic go for the pre-minced in a jar to save time
- 1 tsp salt
- 1 tsp red pepper flakes
- 2 14.5 oz cans diced tomatoes with basil and oregano
- 3 cups water
- 16 oz ziti pasta
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
Heat oil, garlic and red pepper flakes in a large skillet for about two minutes stirring often (do not brown garlic).
Add canned tomatoes, water, ziti and salt. Cover and cook, stirring often, for about 15-18 minutes.
Stir in cream and parmesan. Season with salt and pepper to taste. Sprinkle shredded mozzarella on top, cover for a few more minutes until melted.