Pasta Arrabbiata

Penne pasta tossed with a spicy Italian-style tomato sauce and Parmigiano-Reggiano cheese

Prep Time 10 minutes

Cook Time 40 minutes

8 servings (1 cup each)

1/2	Cup shredded Parmigiano-Reggiano cheese
5	clove garlic, minced (5 cloves = 2-1/2 tsp)
1/4	Cup thinly sliced fresh basil
1	can (28 oz each) Hunt's® Petite Diced Tomatoes, undrained
1	can (29 oz ea) Hunt's® Tomato Puree
1/2	Cup virgin olive oil
1	Pound dry penne pasta, uncooked
1/4	Teaspoon salt
1/2	Teaspoon dried oregano leaves
2	Teaspoon crushed red pepper flakes

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.

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