Penne Arrabbiata

ingredients

3 medium garlic cloves, divided
3 tbsp olive oil, divided
2 tbsp tomato paste
1 can (28oz) whole tomatoes in juice, chopped
1 bay leaf
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
1/2 tsp red pepper flakes
1/4 cup white wine
1 tsp salt
1 lb Penne, cooked
Freshly grated Parmesan cheese, chopped fresh parsley and basil.

directions

Chop 1 garlic clove. Heat 1 tbsp oil in a 3-quart sauvce pan over medium heat. Add chopped garlic and cook 30 seconds. Add tomato paste and cook, stirring, 2 mins. Add tomatoes in juice and bay leaf; simmer 30 mins. Meanwhile, thinly slice remaining the 2 garlic cloves. Heat 1 tbsp oil in a 12 inch skillet over medium heat. Add garlic and cook until just beginning to turn pale golden, 30 seconds. Add parsley, basil and red pepper flakes; cook 30 seconds. Stir into tomato sauce and salt. Simmer 4 to 5 minutes. Toss sauce with hot pasta in a large serving bowl. Drizzle pasta with remaining 1 tbsp oil. Serve with cheese and garnish with parsley and basil. Makes 4 servings.

Source: Ellen