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Pasta Arrabbiata

Yield 8 servings (1 cup each)


  • 1/2 cup virgin olive oil
  • 5 cloves garlic, minced (5 cloves = 2 1/2 tsp)
  • 1 can (29 oz each) Hunt's Tomato Puree
  • 1 can (28 oz each) Hunt's Petite Diced Tomatoes, undrained
  • 2 teaspoons crushed red pepper flakes
  • 1/2 teaspoons dried oregano leaves
  • 1/4 teaspoons salt
  • 1 pound dry penne pasta, uncooked
  • 1/2 cup shredded Parmigiano-Reggiano cheese
  • 1/4 cup thinly sliced fresh basil

How to Make It

  1. Hands On: 10 minutes
    Total: 40 minutes

    Heat oil in large saucepan over medium heat 1 minute. 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. 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. Remove 2 cups of sauce. Add to pasta mixture; mix lightly. Spoon onto serving platter; top with the remaining sauce.