An abundance of canned tomatoes goes for a long-slow simmer with olive oil, garlic, bay leaves and fresh basil, while a large dose of red pepper flakes gives this sauce its fiery character. Stir in penne and serve up hot.
INGREDIENTS (for 1 servings):
- 1 cup extra virgin olive oil
- 7 cloves garlic, minced
- 7 (28 ounce) cans crushed tomatoes
- 2 1/2 teaspoons crushed red pepper flakes
- 2 bay leaves
- 10 leaves fresh basil
PREPARATION:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat olive oil, and cook garlic just until softened. Add remaining ingredients. Simmer over low heat and cook at least 3 hours.
Add the cooked penne pasta and let sit at least 5 minutes before stirring and serving. Sprinkle with 1/2 cup grated Romano or parmesan cheese, if desired.