Spicy Arrabiata Penne

• Kosher salt and freshly ground black pepper
• 1 pound penne rigate (penne pasta with ridges)
• 1/4 cup olive oil
• 3 cloves garlic, chopped
• One 26.42-ounce container chopped tomatoes, such as Pomi
• 1/2 teaspoon red chile flakes
• 1/2 teaspoon Italian seasoning
• 6 leaves fresh basil, chopped, plus more for garnish
• Block of Parmigiano-Reggiano, for garnish

1. Bring a large pot of water to a boil.
2. Add kosher salt to the boiling water, then add the pasta.
3. Cook according to the package instructions, about 9 minutes.
4. In a large skillet over medium-high heat, add the olive oil and heat until the oil starts to shimmer.
5. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes.
6. Add the chopped tomatoes, red chile flakes, Italian seasoning and salt and pepper to taste.
7. Bring to a boil and cook for 5 minutes.
8. Remove from the heat and add the chopped basil.
9. Drain the pasta and add it to the sauce.
10. Garnish with Parmigiano-Reggiano flakes and more basil and serve warm.

kosher salt, penne rigate, olive oil, garlic, tomatoes, red chile flakes, italian seasoning, fresh basil

Taken from www.foodnetwork.com/recipes/valerie-bertinelli/spicy-arrabiata-penne.html (may not work)