Basil Infused Marinara with Penne Pasta
By
Tonya Young
@CooksWithSpice
1
Blue Ribbon Recipe
This sauce is a delightful combination of sweetness and spice. Canned tomatoes work perfectly well, but you might also want to try using fresh tomatoes when they're plentiful in the garden.
The Test Kitchen
Ingredients
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4 can(s)(14.5 oz.) tomatoes, canned and chopped, with liquid
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4 clovegarlic
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3 Tbspolive oil, extra virgin
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3 Tbspbasil, dried
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2 tspsalt (or to taste)
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1/2 tspblack pepper, freshly ground
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1/2 tspred pepper flakes
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16 ozpenne pasta, uncooked
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6 ozparmesan cheese, freshly grated
How to Make Basil Infused Marinara with Penne Pasta
- In a large skillet, heat olive oil on medium heat, and add minced fresh garlic. Lightly brown garlic.
- Add 4 cans of tomatoes with juice. Bring to boil. Reduce heat to low and simmer. Stir in basil, salt, pepper and red pepper flakes. Simmer for 1 hour, stirring occasionally, and adjusting seasoning to taste. (if sauce starts to become to dry, add a little bit of water)
- Start pasta 15 minutes before sauce is done. Cook pasta until al dente. Serve by ladeling sauce over pasta and sprinkling Parmesan cheese to taste.