Penne Pomodoro/Arrabiata

Adapted from Midwest Foodie.

Ingredients:

• 16 oz. penne pasta, cooked al dente
• 2 TBSP olive oil
• 8-10 cloves garlic, minced
• 4 tsp. dried oregano
• 4 tsp. dried thyme
• 1 1/2 tsp. salt
• 1/2 tsp. fresh cracked pepper
• 1 1/2 tsp. crushed red pepper, optional
• 2 (28 oz.) cans crushed tomatoes 
• 2 TBSP fresh parsley, chopped
• 4 TBSP fresh basil, chopped
• 2 TBSP granulated sugar, optional
• Toppings: Burrata cheese, capers, basil, and/or parmesan cheese

Directions:

1. Heat olive oil in a large saute pan over medium heat.
2. Add garlic, oregano, thyme, salt, pepper, and crushed red pepper. Cook, stirring frequently, for 1 minute.
3. Add crushed tomatoes, parsley, basil, and add sugar if desired.
4. Bring to a gentle simmer over medium heat.
5. Reduce heat to low and simmer for about 5 minutes, stirring occasionally.
6. Add cooked pasta to the pan.
7. Toss to coat evenly.
8. Garnish with fresh grated Parmesan, parsley, basil, capers, and burrata.

Penne Pomodoro: