1 (26.46-ounce) box strained tomatoes (such as Pomi)
2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/2 teaspoon crushed red pepper
12 ounces uncooked whole-wheat penne rigate (tube-shaped pasta with ridges)
1/2 cup shredded fresh Parmesan cheese
8 fresh basil leaves, thinly sliced
How to Make It
Heat a large deep saucepan over medium-high heat. Add tomatoes, oil, salt, and pepper flakes to pan; bring to a boil. Reduce heat, and simmer until very thick (about 20 minutes), whisking frequently to prevent sticking.
Cook pasta according to package directions; drain.
Transfer pasta to serving bowls; top with tomato sauce, Parmesan, and basil. Serve immediately.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.