ingredients
1/2 cup extra virgin olive oil
5 garlic cloves, minced
1 (28 ounce) can
Tuttorosso® Diced Tomatoes in rich tomato juice 1 (28 ounce) can
Tuttorosso® Tomato Puree with basil 2 teaspoons crushed red pepper
1/2 teaspoon dried oregano
Salt and black pepper to taste
1 pound penne pasta, cooked and drained, reserve 1/2 cup pasta water
1/2 cup shredded Italian blend cheese
1/4 cup thinly sliced fresh basil leaves
instructions
- Heat oil in large saucepan over medium heat. Add garlic and cook about 3 minutes or until garlic is browned, being careful not to burn. Add in diced tomatoes and tomato puree, bring to a boil.
- Reduce heat to low and stir in red pepper, oregano, salt and black pepper. Cook uncovered, for about 20 minutes, stirring occasionally.
- Return pasta and reserved water to saucepan; sprinkle with cheese and basil. Toss until well combined.
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