Gemelli with Cheese and Quick Arrabbiata Sauce

• 1 pound gemelli or fusilli
• 3 tablespoons extra-virgin olive oil
• 2 large garlic cloves, finely chopped
• 1/4 teaspoon dried crushed red pepper
• 2 14 1/2-ounce cans petite diced tomatoes in juice
• 1/2 cup dry white wine
• 1 cup thinly sliced fresh basil
• 1 cup grated pecorino Romano cheese

1. Cook pasta in large pot of boiling salted water until tender but still firm to bite.
2. Drain, reserving 1/3 cup cooking water.
3. Meanwhile, heat oil in large skillet over medium-high heat.
4. Add garlic and crushed red pepper and saute 1 minute.
5. Add tomatoes with juices and wine; bring to boil.
6. Boil until sauce thickens, about 8 minutes.
7. Stir in basil.
8. Season sauce to taste with salt and pepper.
9. Add pasta and 1/2 cup cheese to sauce and toss until cheese melts and sauce coats pasta, adding reserved water by tablespoonfuls to moisten if necessary, about 3 minutes.
10. Season pasta to taste with salt and pepper.
11. Serve, passing remaining 1/2 cup cheese separately.

gemelli, extravirgin olive oil, garlic, red pepper, tomatoes, white wine, fresh basil, romano cheese

Taken from www.epicurious.com/recipes/food/views/gemelli-with-cheese-and-quick-arrabbiata-sauce-108618 (may not work)