Description
The classic Italian dish gets spicier and angrier in no time with this weeknight pasta.
Ingredients
- 12 ounces penne
- 3 tablespoons extra-virgin olive oil
- 6 large garlic cloves, thinly sliced
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon jarred chopped calabrian chiles
- 2 teaspoons honey
- 2 teaspoons kosher salt
- 1/4 cup torn fresh basil, plus more for serving
- grated parmesan cheese, for serving
Directions
- Bring a large pot of salted water to a boil. Add pasta, and cook according to package directions for al dente, about 8 minutes. Reserve 1/4 cup pasta cooking liquid. Drain pasta; set aside.
- Heat oil in a large skillet over medium-high. Add garlic, and cook until fragrant and beginning to brown, about 1 minute. Stir in tomatoes, chiles, honey, and salt. Bring to a boil; reduce heat to medium, and add reserved pasta and cooking liquid. Stir until sauce clings to pasta, about 2 minutes. Remove from heat, and stir in basil. Serve with grated Parmesan and additional basil, as desired.
