Pasta Arrabbiata

Ingredients

• 0.3 cup basil fresh thinly sliced
• 5 cloves garlic minced
• 0.5 teaspoons oregano leaves dried
• 0.5 cup parmigiano-reggiano cheese shredded
• 1 pound penne pasta dry uncooked
• 28 oz hunt's petite tomatoes diced undrained canned
• 2 teaspoons pepper flakes red crushed
• 0.3 teaspoons salt 
• 29 oz hunt's tomato puree canned
• 0.5 cup virgin olive oil 

Equipment

• sauce pan

Directions

1. Hands On: 10 minutes Total: 40 minutes
2. Heat oil in large saucepan over medium heat 1 minute.
3. Add garlic; cook 3 minutes, or until golden brown, stirring occasionally. Stir in tomato puree and diced tomatoes with their juice. Bring to a boil, stirring occasionally. Reduce heat to low; stir in crushed red pepper, oregano and salt. Cook 20 minutes, stirring occasionally. Cook pasta in large saucepan according to package directions while sauce is cooking.
4. Drain, reserving 1/2 cup of the cooking water. Return pasta and the reserved cooking water to same saucepan; stir in cheese. Set aside. Stir basil into prepared sauce.
5. Remove 2 cups of sauce.
6. Add to pasta mixture; mix lightly. Spoon onto serving platter; top with the remaining sauce.