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.
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.
Stir basil into tomato sauce, and pour 3 cups sauce over pasta. Toss to coat. Serve with remaining sauce. Garnish, if desired.
*1/2 cup freshly grated Parmesan cheese may be substituted.
Had never heard of this until I went to a restaurant here in Naples, Italy. I instantly fell in love with the dish and had been trying to find a recipe that mirrored it. This comes really close, and is very easy and delicious! I will be omitting the red pepper flakes the next time I make this, however, just so my poor husband can enjoy it too. He loved the flavor until the heat kicked in.Definitely adding this to my favorite recipes list!
This was very good, although with a 16-oz box of pasta, I used 60-oz of tomato sauce and diced 3 tomatoes. That was the perfect combination of pasta and sauce for us. Also, it was VERY spicy! My family doesn't eat a lot of spicy foods, so next time I may only use 1/4 of the amount of red pepper flakes (if any at all). I will be keeping this recipe to make again!