- 1 pound penne rigate
- 1/4 cup olive oil
- 3 cloves garlic
- 1 tin chopped tomatoes
- 1/2 teaspoon red chile flakes
- 1/2 teaspoon italian seasoning
- 6 leaves basil
- spinkling Parmigiano-Reggiano
Bring a large pot of water to a boil.
Add kosher salt to the boiling water, then add the pasta.
Cook according to the package instructions, about 9 minutes.
In a large skillet over medium-high heat, add the olive oil and heat until the oil starts to shimmer.
Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes.
Add the chopped tomatoes, red chile flakes, Italian seasoning and salt and pepper to taste.
Bring to a boil and cook for 5 minutes.
Remove from the heat and add the chopped basil.
Drain the pasta and add it to the sauce.
Garnish with Parmigiano-Reggiano flakes and more basil and serve warm.