Ingredients
3-4 Servings
| 14 oz | Pastene Italian Capellini | |
| 1/4 cup | Pastene Extra Virgin Olive Oil | |
| 2 tsp | minced garlic | |
| 1/2 cup | cup packed fresh basil leaves | |
| 1 teaspoon | crushed red pepper flakes | |
| 1 can | Pastene Fire Roasted Diced Tomatoes | |
| Pastene grated Parmesan | ||
| salt and pepper |
Directions
- Cook the Pastene Italian Capellini as directed
- Meanwhile, in a saucepan, heat oil, garlic, basil and pepper flakes over low heat 10 minutes to infuse flavor into the oil. Strain oil; keep oil warm.
- Set the garlic, basil and pepper flakes aside
- Drain cooked spaghetti. Return spaghetti to pot and place over medium heat. Add tomatoes garlic, basil, and pepper flakes; toss until thoroughly heated. Season to taste with salt.
- Divide spaghetti into 2 individual pasta bowls. Drizzle each serving with warm oil; sprinkle with Pastene Parmesean.