Penne Arrabbiata

• Vegetarian

• Produce

  • 6 Basil, fresh leaves
  • 1/3 cup Flat-leaf parsley
  • 3 cloves Garlic
  • 1 28oz can Tomatoes, whole

• Canned Goods

  • 2 tbsp Tomato paste

• Pasta & Grains

  • 1 lb Penne rigate

• Baking & Spices

  • 1 tsp Red pepper flakes

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1/2 cup Parmesan or pecorino cheese, fresh grated

Found on tastesbetterfromscratch.com

Description

Ingredients

• 1 lb penne rigate
• 3 Tablespoons olive oil
• 3 cloves garlic
• 1-4 teaspoons crushed red pepper flakes, depending on how spicy you want it
• 1 28oz can whole peeled tomatoes or 1 1/2 cups fresh chopped tomatoes
• 2 Tablespoons tomato paste
• 6 fresh basil leaves, chopped
• 1/2 cup fresh grated parmesan or pecorino cheese, for topping
• 1/3 cup finely chopped flat-leaf parsley, for topping

Directions

• Cook pasta in a large pot of boiling water, according to package instructions, until tender. 
• Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and crushed red pepper; cook, stirring for 30 seconds. Add tomatoes, crushing them roughly with the back of a wooden spoon, and tomato paste. Bring to a simmer over low heat and cook for 5-10 minutes. Remove from heat and add fresh chopped basil. 
• When pasta is cooked, drain the water and add it to the sauce. Toss well. Taste and add more red pepper flakes or salt and pepper, if needed. Serve immediately topped with a generous portion of grated pecorino or parmesan cheese and fresh chopped parsley.