Ingredients

The following ingredients have 4 Servings
  • 1 (14-ounce can) (400g) whole peeled tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon tomato paste
  • 1 clove garlic (minced or crushed)
  • ½ teaspoon red pepper flakes
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cup parmesan cheese or pecorino romano (grated, plus extra for serving)
  • 8 oz (225g) penne pasta
  • 5 fresh basil leaves (chiffonaded)

Instruction

  • In a medium saucepan over medium heat, heat oil, tomato paste, garlic, pepper flakes, paprika, and salt, while stirring occasionally. Cook for 6-7 minutes or until you get a deep red colored sauce.
  • Add the tomatoes and bring to a simmer, breaking the tomatoes down with a wooden spoon as they cook. Keep cooking, stirring occasionally until thickened, about 10 minutes.
  • In the meantime, cook the penne in salted water according to the package instructions until just "al dente". Reserve pasta water in case you need to use it later.
  • Drain the cooked pasta, and add it to the tomato sauce. If needed, adjust the consistency by adding reserved pasta water.
  • Add the parmesan or pecorino romano cheese, and stir a few times until it melts.
  • Garnish with chopped basil and/or parsley leaves, serve warm with extra parmesan cheese.