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Prep time
Cook time
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This fiery classic gets its heat from red pepper flakes and its fresh depth of flavor from tomatoes preserved fresh off the vine. Now you can enjoy the taste of summer any time of year. Make the sauce ahead for a super-fast weeknight meal.


  • 1 Tbsp. thinly sliced fresh basil
  • 1 Tbsp. of minced fresh parsley
  • salt to taste
  • 3/4-pound penne pasta, cooked and drained

How to prepare

  1. Heat oil in a large (12-inch) skillet over medium-high heat and sauté garlic and pepper flakes until garlic is golden brown. Squeeze tomatoes to remove excess moisture and stir into skillet. Cover and reduce heat to low.
  2. Simmer for about 30 minutes or until sauce has thickened. Stir in basil and parsley and adjust seasoning as desired with salt.
  3. To serve, toss with hot cooked pasta and garnish with additional chopped herbs and freshly grated cheese.