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PASTA ARRABBIATA

Active Time : 40 Minutes
Total Time : 40 Minutes
Serves : 8
INGREDIENTS
  • 1/2 cup virgin olive oil
  • 5 5 cloves = 2-1/2 tsp cloves garlic, minced
  • 1 can (29 oz each) Hunt's® Tomato Puree
  • 1 can (28 oz each) Hunt's® Petite Diced Tomatoes, undrained
  • 2 teaspoons crushed red pepper flakes
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon salt
  • 1 pound dry penne pasta, uncooked
  • 1/2 cup shredded Parmigiano-Reggiano cheese
  • 1/4 cup thinly sliced fresh basil
DIRECTIONS

Heat oil in large saucepan over medium heat 1 minute. Add garlic; cook 3 minutes, or until golden brown, stirring occasionally. Stir in tomato puree and diced tomatoes with their juice. Bring to a boil, stirring occasionally. Reduce heat to low; stir in crushed red pepper, oregano and salt. Cook 20 minutes, stirring occasionally.

Cook pasta in large saucepan according to package directions while sauce is cooking. Drain, reserving 1/2 cup of the cooking water. Return pasta and the reserved cooking water to same saucepan; stir in cheese. Set aside.

Stir basil into prepared sauce. Remove 2 cups of sauce. Add to pasta mixture; mix lightly. Spoon onto serving platter; top with the remaining sauce.