3 1/2 ounces canned diced tomatoes, with green chilies (14.5 ounces)
1/2 teaspoon olive oil (2 teaspoons)
1/4 garlic clove, minced (1)
Pinch of red pepper (1/8 teaspoon)
1/8 teaspoon dried oregano leaves (1/2 teaspoon)
Pinch of salt (1/8 teaspoon)
1/4 cup uncooked macaroni noodles (8 ounces)
1 tablespoon Parmesan cheese, grated (1/4 cup)

 In food processor pulse undrained tomatoes 3 or 4 times, leaving small pieces of tomato intact. Set aside.
 In large nonstick skillet. Heat oil. Stir in garlic and red pepper. Cook and stir for 30 seconds. Add tomatoes, oregano and salt. Bring to boiling. Reduce heat. Simmer, uncovered, for 20 to 25 minutes or until desired consistency, stirring occasionally.
 Meanwhile, cook pasta as instructed on the package. Drain.
Stir pasta and 2 tablespoons of the Parmesan cheese into tomato mixture. Transfer to serving bowl. Sprinkle with the remaining 2 tablespoons Parmesan cheese. A note about this recipe: The original recipe was written for 8 servings, and ingredient quantities from the original recipe are included in parentheses.

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