Ingredients
1/2 c olive oil
4 tsp minced garlic (5 cloves)
1 28 oz can diced tomatoes , undrained
1 29 oz can Tomato Puree
2 tsp red pepper flakes
1/2 tsp dried oregana leaves
1/4 tsp salt
1 lb dry penne pasta
1/2 c shredded Parmiagano Reggiano cheese
1/4 c thinly sliced fresh basil
Preparation
Heat oil in 6 qt. saucepan over med heat. Add garlic ; saute about 3 min until golden brown. Blend in diced tomatoes and puree; bring to boil. Reduce heat to low; stir in red pepper flakes, oregano, and salt.
Cook uncovered for about 20 min stirring occasionally. Meanwhile, prepare pasta according to pkg directions. Drain, reserve 1/2 c cooking water.
Place pasta and reserved water in the saucepan; sprinkle with cheese. Add basil to sauce; pour 2 cups of sauce over pasta. Toss well to combine.
