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  • Servings
    8

Pasta Arrabbiata

Main Ingredients: Pasta

Yield: 8 servings

Ingredients

  • 1 Cup Parmigiano Reggiano® or hard Italian-style cheese, freshly shredded, divided
  • 1 Can (28 oz.) diced tomatoes
  • 1 Can (29 oz.) crushed tomatoes
  • 1/2 Teaspoon dried oregano leaves
  • 1 Teaspoon crushed red pepper
  • 1/3 Cup extra virgin olive oil
  • 5 Clove garlic, minced (about 2-1/2 tsp.)
  • 1/4 Teaspoon salt
  • 1 Pound dry penne pasta, uncooked
  • 1/4 Cup fresh basil, thinly sliced

Directions

  1. Heat oil in large saucepan over medium heat for 1 minute. Add garlic; cook 3 minutes, stirring occasionally. Stir in crushed and diced tomatoes with their juice. Bring to a boil, stirring occasionally. Reduce heat to low; stir in red pepper, oregano and salt. Cook 20 minutes, stirring occasionally.
  2. Cook pasta in large saucepan according to package directions. Drain, reserving 1/2 cup of the hot water. Return pasta and hot water to saucepan; stir in 1/2 cup of the cheese. Set aside.
  3. Stir basil into sauce. Add 2 cups of sauce to pasta mixture; mix lightly. Spoon onto serving platter; top with remaining sauce. Sprinkle with the remaining cheese.

Suggested Cheeses

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