Ingredients
- 1 pkg Anna Penne Rigate
- Cento Imported Extra Virgin Olive Oil
- 5 cloves Garlic, thinly sliced
- 1 tbsp Cento Double Concentrated Tomato Paste Tube
- 1 jar Cento Traditional Passata
- 1 tsp Cento Oregano
- 1 tbsp Fresh Parsley, finely chopped
- 1/4 cup Fresh Basil Leaves
- Parmesan Cheese, grated
- Cento Fine Sicilian Sea Salt, to taste
Directions
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente, reserving 1 cup of pasta water before draining. Meanwhile, in a large skillet, heat olive oil over medium-low heat. Add garlic and cook for 30 seconds, stirring until fragrant. Stir in tomato paste and cook for 1-2 minutes, until slightly darkened. Add passata, oregano and parsley. Season with salt and stir to combine. Bring to a gentle simmer, reduce heat to low and cook for 10-12 minutes, stirring occasionally, until the sauce thickens slightly. Add cooked penne to the skillet and toss to coat, adding reserved pasta water a little at a time until the sauce reaches a smooth consistency and coats the pasta evenly. Remove from heat and stir in fresh basil. Serve topped with freshly grated Parmesan. Serves 4.
