Spicy Arrabiata Penne

Ingredients

Salt and freshly ground black pepper

 1 pound penne rigate (penne pasta with ridges)

 1/4 cup olive oil

 3 cloves garlic, chopped

 One 26.42-ounce container chopped tomatoes

 1/2 teaspoon red chilli flakes

 1/2 teaspoon Italian seasoning

 6 leaves fresh basil, chopped, plus more for garnish

 Block of Parmigiano-Reggiano, for garnish

Method

Bring a large pot of water to a boil. Add salt to the boiling water, then add the pasta. Cook according to the package instructions, about 9 minutes.
In a large skillet over medium-high heat, add the olive oil and heat until the oil starts to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, red chilli flakes, Italian seasoning and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Remove from the heat and add the chopped basil.
Drain the pasta and add it to the sauce. Garnish with Parmigiano-Reggiano flakes and more basil and serve warm.