Judith Rae's Notes:
Expand6 ounces dried pasta Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
3 large cloves garlic, minced Ask a question about this ingredient
1 28-ounce can diced tomatos Ask a question about this ingredient
1 teaspoon red pepper flackes Ask a question about this ingredient
4 ounces ricotta salata, grated Ask a question about this ingredient
16 large basil leaves, stemmed Ask a question about this ingredient
Saute garlic in olive oil for 30 to 60 seconds until it starts to lightly color.
Ask a question about this stepPour in the canned tomatoes with their juices and season with the red pepper flakes and black pepper. Simmer over low heat until slightly thickened, about 20 to 30 minutes.
Ask a question about this stepBring well-salted water to boil and cook pasta according to the package instructions. Drain well.
Ask a question about this stepLayer 1/3 of the pasta, 1/3 of the sauce, 8 basil leaves, and 1/3 of the cheese. Repeat twice, the last time without the basil leaves.
Ask a question about this stepServe.
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