Penne Rigate Arrabiata

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1 (26.46-ounce) box strained tomatoes (such as Pomi)

2 tablespoons extra-virgin olive oil

3/4 teaspoon kosher salt

1/2 teaspoon crushed red pepper

12 ounces uncooked whole-wheat penne rigate (tube-shaped pasta with ridges)

1/2 cup shredded fresh Parmesan cheese

8 fresh basil leaves, thinly sliced

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