Ingredients
| 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
- Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to the package instructions.
- While the pasta 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 not brown, about 4 minutes.
- Add the tomatoes and a pinch of salt and pepper. Let the sauce simmer until the pasta is ready.
- Reserve ½ cup of the pasta water and drain. Add the pasta to the sauce and let simmer for another 2 minutes, adding some of the reserved cooking liquid to loosen the sauce, if needed.
- Stir in the basil and serve with a drizzle of olive oil and parmesan cheese.
Recipe by Gluten Free and More Magazine
