Pasta Arrabiata

• 4 teaspoons minced garlic (about 5 cloves)
• 1/4 cup olive oil
• 1 (28-ounce) can petite diced tomatoes, undrained
• 1 (29-ounce) can tomato puree
• 2 teaspoons crushed red pepper flakes
• 1 teaspoon sugar
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1 teaspoon lemon juice
• 1 (16-ounce) box penne pasta
• 1/2 cup freshly shredded Parmigiano-Reggiano cheese blend*
• 1/4 cup thinly sliced fresh basil
• Garnishes: Parmigiano-Reggiano cheese shavings, fresh basil sprigs

1. Saute garlic in hot oil in a 6-quart saucepan over medium heat 1 minute. Add tomatoes and tomato puree. Bring to a boil; reduce heat to low. Stir in red pepper flakes and next 4 ingredients; cook, stirring occasionally, 20 minutes.
2. Prepare pasta in a large Dutch oven according to package directions. Drain, reserving 1/2 cup cooking liquid. Return pasta and reserved cooking liquid to Dutch oven, and sprinkle with shredded cheese.
3. Stir basil into tomato sauce, and pour 3 cups sauce over pasta. Toss to coat. Serve with remaining sauce. Garnish, if desired.
4. *1/2 cup freshly grated Parmesan cheese may be substituted.

garlic, olive oil, tomatoes, tomato puree, red pepper, sugar, oregano, salt, lemon juice, penne pasta, cheese, fresh basil, cheese shavings

Taken from www.myrecipes.com/recipe/pasta-arrabiata (may not work)