Penne with Tomatoes, Basil and Garlic

Penne with Tomatoes, Basil and Garlic

1lb dried penne pasta, cooked according to package directions

¾ cup extra virgin olive oil
8 garlic cloves, thinly sliced
2lb Roma tomatoes, seeded and chopped
10 basil leaves, torn into thirds by hand
1 teaspoon red pepper flakes ( less if you want less heat)
¼ cup extra virgin olive oil
Salt and pepper to taste

Place olive oil and garlic in a large skillet over medium-high heat. When garlic begins to turn golden (doesn’t take long), add tomatoes and 1 teaspoon salt and pepper. Simmer lightly for 20 minutes.

When sauce has reduced add basil and red pepper flakes. Simmer for 3 more minutes. Remove from heat and set aside.

Cook pasta until al dente. Drain and toss with sauce, add remaining olive oil, test for salt and serve.