Adapted from Sheela Prakash via TheKitchn.com

2480 cal/recipe

Ingredients

• 1 lb dry whole wheat penne
• 4 tbsp olive oil
• 6 cloves garlic, peeled and minced
• 1 shy tsp red pepper flakes
• 2 28-oz cans diced tomato
• 2 tsp kosher salt
• 2 small bunches fresh basil, washed and chopped (about 1/2 cup)
• 2 tsp balsamic vinegar
• 1/4 c Parmesan cheese

Directions

• Bring a large pot of salted water to boil.
• Cook penne until al dente in boiling water and then drain.
• Heat olive oil in large pot on medium.
• Add garlic and pepper flakes to oil and saute for a few minutes until golden-brown and fragrant.
• Add tomatoes and salt to oil, stir, and increase heat to medium-high.
• Bring tomatoes to boil and then reduce to simmer for 20 minutes.
• Remove sauce from heat and add basil and vinegar. Stir to combine.
• Serve penne topped with sauce and Parmesan cheese.