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Penne Pomodoro

Serves four

1-pound Penne
6 cloves Garlic (peeled and pressed)
1-2 fluid ounces Olive Oil
6 medium-sized Vine-ripened Tomatoes (large diced)
Kosher Salt and Crushed Red Pepper for seasoning
1 bunch Basil (picked and rough chopped)
Extra Virgin Olive Oil for seasoning

Place a large pasta pot filled ¾ way with water, add salt until a slight ocean flavor is achieved and bring to a boil. When water has reached a rolling boil, add penne, stir and allow to boil, stirring occasionally.
Place garlic and olive oil in a large sauté pan and cook over a medium-high to high heat until garlic just begins to turn golden. Add tomatoes, salt and crushed red pepper and cook for a few minutes until tomatoes begin to get warm and slightly soften. Add basil, taste and adjust seasonings and reserve until pasta is cooked.
When boiling penne has cooked to desired degree of doneness, drain well in a colander, ensuring no water is left inside the tubes and add it to the Pomodoro sauce. Toss and cook in sauce for 1 minute, transfer to a serving bowl or four individual bowl and drizzle a small amount of the extra virgin olive oil over the pasta.

Serve and Enjoy!

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