Ingredients

• 1 pound penne rigate
• 1/4 cup olive oil
• 3 cloves garlic, thinly sliced
• 1 can (14.5 ounces) canned chopped tomatoes
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon Italian seasoning
• 6 leaves fresh basil leaves, torn
• to taste Parmigiano-Reggiano, for serving
• to taste kosher salt and black pepper

Equipment

• Large pot
• Large skillet
• Colander
• Wooden spoon

Instructions

1. Bring a large pot of water to a rolling boil and salt it generously so the pasta seasons from the inside out. Add the penne and cook according to the package directions until just shy of tender, about 9 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat until it shimmers, which tells you it is hot enough to bloom the garlic without steaming it.
3. Add the sliced garlic and cook, stirring, until fragrant and just barely golden, 1 to 2 minutes. Watch it closely because burnt garlic turns bitter fast.
4. Pour in the chopped tomatoes, then add the red pepper flakes, Italian seasoning, and salt and pepper to taste. Bring to a boil and let it bubble for 5 minutes so the flavors concentrate and the sauce thickens slightly.
5. Take the skillet off the heat and stir in most of the torn basil, saving a little for garnish.
6. Drain the pasta and add it straight to the sauce, tossing until every piece is well coated. Serve warm topped with shaved Parmigiano-Reggiano and the reserved basil.