Traditional pasta "Arrabbiata"

Ingredients:

• 450 g penne rigate pasta (ribbed feathers)
• 1/4 cup olive oil
• 3 cloves garlic, chopped
• 1 box (750 g) chopped tomatoes, such as Pomi
• 0.5 tsp red pepper flakes
• 0.5 tsp Italian seasoning
• 6 leaves of fresh basil, chopped, plus extra for serving
• Block of Parmesan, for serving

Preparation:

1. Bring a large saucepan of water to a boil. Add coarse salt to the boiling water, then add the pasta. Cook according to package directions, about 9 minutes.
2. In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the garlic and cook, stirring, until fragrant, 1-2 minutes. Add the chopped tomatoes, red pepper flakes, Italian seasoning, and salt and black pepper to taste. Bring to a simmer and cook for 5 minutes. Remove from heat and stir in the chopped basil.
3. Drain the pasta and add it to the sauce. Sprinkle with shaved Parmesan and extra basil and serve hot.