Pasta Arrabiata

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Southern Living Cooking School


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4 teaspoons minced garlic (about 5 cloves)

1/4 cup olive oil

1 (28-ounce) can petite diced tomatoes, undrained

1 (29-ounce) can tomato puree

2 teaspoons crushed red pepper flakes

1 teaspoon sugar

1/2 teaspoon dried oregano

1/4 teaspoon salt

1 teaspoon lemon juice

1 (16-ounce) box penne pasta

1/2 cup freshly shredded Parmigiano-Reggiano cheese blend*

1/4 cup thinly sliced fresh basil

Garnishes: Parmigiano-Reggiano cheese shavings, fresh basil sprigs

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