INGREDIENTS
1 lb
penne rigate
3
Tablespoons olive oil
3 cloves
garlic
1 tsp
crushed red pepper flakes (, depending on how spicy you want it)
1 28 ounce can
whole peeled tomatoes ((or 1 1/2 cups fresh chopped tomatoes))
2
Tablespoons tomato paste
6
fresh basil leaves (, chopped)
1/2 cup
fresh grated parmesan ((or pecorino cheese), for topping)
1/3 cup
flat-leaf parsley ((finely chopped), for topping)