|kosher or fine salt|
|12 ounces||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 (28oz) can||Pastene Kitchen Ready Pasta Sauce (Seasoned Starter Sauce)|
|1/3 cup||julienned fresh basil leaves|
|1 (24.3oz) jar||Pastene Tomato Basil Sauce|
|1/4 cup||fresh basil leaves, chopped|
|Pastene Grated Parmesan cheese, for serving|
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 to the sauce and let simmer for another 2 minutes adding some of the reserved cooking liquid if needed. Taste and add more sat and pepper if needed. Stir in the basil
Serve with a drizzle of olive oil and parmesan cheese
By: Simply Gluten Free Magazine