Penne al Pomodoro

Ingredients

• 200 g penne pasta
• 400 g San Marzano tomatoes (canned, whole)
• 2 tbsp extra-virgin olive oil
• 2 garlic cloves
• 6 fresh basil leaves(optional)
• to taste salt
• to taste black pepper

Instructions

1. 1

   Bring a large pot of salted water to a boil; add the penne and cook al dente according to package instructions (about 10-11 minutes). Drain, reserving 1/2 cup of pasta water.

2. 2

   While the pasta cooks, heat the olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to brown.

3. 3

   Add the canned San Marzano tomatoes (crushed by hand or with a spoon) to the skillet, season with salt and pepper, and simmer for 8-10 minutes, stirring occasionally, until the sauce thickens. If needed, stir in reserved pasta water to reach desired consistency.

4. 4

   Toss the cooked penne into the sauce, mix well to coat evenly, and cook together for 1 minute to let flavors meld.

5. 5

   Remove from heat, garnish with torn fresh basil leaves if using, and serve immediately.