c. Parmigiano Reggiano® or hard Italian-style cheese, freshly shredded, divided
can (28 oz.) diced tomatoes
can (29 oz.) crushed tomatoes
tsp. dried oregano leaves
tsp. crushed red pepper
c. extra virgin olive oil
cloves garlic, minced (about 2-1/2 tsp.)
lb. dry penne pasta, uncooked
c. fresh basil, thinly sliced
Heat oil in large saucepan over medium heat for 1 minute. Add garlic; cook 3 minutes, stirring occasionally. Stir in crushed and diced tomatoes with their juice. Bring to a boil, stirring occasionally. Reduce heat to low; stir in red pepper, oregano and salt. Cook 20 minutes, stirring occasionally.
Cook pasta in large saucepan according to package directions. Drain, reserving 1/2 cup of the hot water. Return pasta and hot water to saucepan; stir in 1/2 cup of the cheese. Set aside.
Stir basil into sauce. Add 2 cups of sauce to pasta mixture; mix lightly. Spoon onto serving platter; top with remaining sauce. Sprinkle with the remaining cheese.
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