Penne Pomodoro

Ingredients

• 200 g penne pasta
• 400 g San Marzano crushed tomatoes
• 2 garlic cloves
• 6 leaves fresh basil leaves
• 2 tbsp extra-virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper(optional)

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), then 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.

3. 3

   Stir in the crushed San Marzano tomatoes, add salt and optional pepper, and simmer gently for 12-15 minutes, stirring occasionally; if the sauce thickens too much, add a splash of the reserved pasta water.

4. 4

   Tear the basil leaves and stir them into the sauce just before serving, then toss the cooked penne with the sauce until well coated.

5. 5

   Serve immediately, optionally garnished with extra basil or a drizzle of olive oil.