Penne All'arrabbiata

• 3 medium garlic cloves, minced
• 3 tablespoons olive oil, divided
• 2 tablespoons tomato paste
• 1 (28 ounce) canwhole tomatoes with juice, chopped
• 1 bay leaf
• 1 tablespoon organic parsley flakes, plus more for garnish
• 1 tablespoon organic basil leaves, plus more for garnish
• 12 teaspoon crushed red pepper flakes
• 14 cup white wine
• 1 teaspoon salt
• 1 lb penne rigate, cooked according to package directions
• freshly grated parmesan cheese (optional)

1. Chop 1 garlic clove.
2. Heat 1 T oil in a 3 quart sauce pan over medium heat.
3. Add chopped garlic and cook for 30 seconds.
4. Meanwhile, thinly slice remaining 2 garlic cloves.
5. Heat 1 T oil in 12" skillet over medium heat.
6. Add garlic and cook for 30 seconds, until just beginning to turn pale gold.
7. Add parsley, basil and crushed red pepper;.
8. cook for 30 seconds.
9. Add wine and boil for 30 seconds.
10. Stir into the tomato mixture;.
11. Add salt and simmer for 4-5 minutes.
12. Toss sauce with hot pasta in large serving bowl.
13. Drizzle with remaining 1 T oil.
14. Serve with parmesan and garnish with additional parsley and basil, if desired.

garlic, olive oil, tomato paste, tomatoes, bay leaf, parsley, basil, red pepper, white wine, salt, penne rigate, parmesan cheese

Taken from www.food.com/recipe/penne-allarrabbiata-178482 (may not work)