20-Minute Spicy Tomato Basil Sauce

Ingredients

• 12 oz (340 g) penne or rigatoni
• 2 tablespoons olive oil
• 3 garlic cloves, thinly sliced
• 1/4 to 1/2 teaspoon red pepper flakes
• 1 can (14 oz / 400 g) crushed tomatoes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fine salt, plus more for the pasta water
• 1/4 cup loosely packed fresh basil, torn
• 1/3 cup (35 g) grated parmesan, optional

Instructions

1. 1

   Cook the pasta in well-salted water until al dente. Reserve 1/2 cup pasta water before draining.

2. 2

   Warm the olive oil in a wide skillet over medium-low heat. Add the garlic and red pepper flakes and cook for about 30 seconds, without browning the garlic.

3. 3

   Stir in the crushed tomatoes, oregano and salt. Simmer gently for 10 to 12 minutes, stirring occasionally.

4. 4

   Add the drained pasta and toss until evenly coated. Loosen with a small splash of pasta water if the sauce feels too thick.

5. 5

   Remove from the heat, fold in the basil and taste for salt. Serve with parmesan if using.