Ingredients
Serves 4
| 12 oz | Pastene Gluten-Free Penne Rigate | |
| 4 Tbsp | Pastene Extra Virgin Olive Oil, plus more for serving | |
| 2-3 Tbsp | chopped Calabrian chilies | |
| 1 Tbsp | Pastene Minced Garlic | |
| 1 | 28 oz can Pastene Kitchen Ready Pasta Sauce | |
| salt and black pepper to taste | ||
| ⅓ cup | julienned fresh basil leaves | |
| Pastene Grated Parmesan cheese, for serving |
Directions
Prep time: 5 minutes | Cook time:15-18 minutes
- Bring a large pot of heavily salted water to a boil. Add the penne and cook for 9 minutes.
- While the penne is cooking, make the sauce. Place 4 tablespoons of olive oil in a large cold skillet. Add the chilies and garlic, turn the heat to medium-low and cook, stirring frequently, until fragrant but the garlic is not browning, about 4 minutes.
- Add the sauce and a pinch of salt and pepper. Let the sauce simmer until the penne is ready.
- Reserve some of the starchy cooking liquid from the penne and drain. Add the pasta to the sauce and let simmer for another 2 minutes, adding some of the reserved cooking liquid, if needed.
- Taste and add more salt and pepper if needed. Stir in the basil.
- Serve with a drizzle of olive oil and parmesan cheese.
By: Simply Gluten Free Magazine
