Spicy Arrabiata Penne

Bring a large pot of water to a boil. Add a generous amount of kosher salt, then add the penne pasta. Cook according to package instructions, typically about 9 minutes, until al dente.

While the pasta cooks, heat olive oil in a large skillet over medium-high heat until it shimmers. Add the minced garlic and cook, stirring frequently, until fragrant, about 1 to 2 minutes. Be careful not to burn the garlic.

Stir in the canned diced tomatoes, dried red chili flakes, Italian seasoning, and salt and pepper to taste. Bring the sauce to a boil, then reduce heat and simmer for 5 minutes to allow the flavors to meld.

Remove the skillet from the heat and stir in the fresh basil leaves, roughly chopped.

Drain the cooked pasta thoroughly and add it directly to the spicy arrabiata sauce in the skillet. Toss to coat the pasta evenly.

Serve the Spicy Arrabiata Penne warm, garnished with generous flakes of grated Parmesan cheese and extra fresh basil, if desired.