Italian Vegetarian recipe. Pasta, Curry.
1 pound penne rigate 1/4 cup olive oil 3 cloves garlic 1 tin chopped tomatoes 1/2 teaspoon red chilli flakes 1/2 teaspoon italian seasoning 6 leaves basil sprinkling Parmigiano-Reggiano
Bring a large pot of water to a boil. Add kosher salt to the boiling water, then add the pasta. Cook according to the package instructions, about 9 minutes. In a large skillet over medium-high heat, add the olive oil and heat until the oil starts to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, red chile flakes, Italian seasoning and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Remove from the heat and add the chopped basil. Drain the pasta and add it to the sauce. Garnish with Parmigiano-Reggiano flakes and more basil and serve warm.