Pasta Arrabiata

Ingredients

• 4 teaspoons minced garlic (about 5 cloves)
• 1/4 cup olive oil
• 1 (28-ounce) can petite diced tomatoes, undrained
• 1 (29-ounce) can tomato puree
• 2 teaspoons crushed red pepper flakes
• 1 teaspoon sugar
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1 teaspoon lemon juice
• 1 (16-ounce) box penne pasta
• 1/2 cup freshly shredded Parmigiano-Reggiano cheese blend*
• 1/4 cup thinly sliced fresh basil
• Garnishes: Parmigiano-Reggiano cheese shavings, fresh basil sprigs

Preparation

1. 1. Sauté garlic in hot oil in a 6-quart saucepan over medium heat 1 minute. Add tomatoes and tomato puree. Bring to a boil; reduce heat to low. Stir in red pepper flakes and next 4 ingredients; cook, stirring occasionally, 20 minutes.
2. 2. Prepare pasta in a large Dutch oven according to package directions. Drain, reserving 1/2 cup cooking liquid. Return pasta and reserved cooking liquid to Dutch oven, and sprinkle with shredded cheese.
3. 3. Stir basil into tomato sauce, and pour 3 cups sauce over pasta. Toss to coat. Serve with remaining sauce. Garnish, if desired.
4. *1/2 cup freshly grated Parmesan cheese may be substituted.