Spicy Arrabiata Penne

Bring a large pot of water to a rolling boil. Generously salt the water with kosher salt to season the pasta while it cooks. Add the penne rigate to the boiling water and cook according to the package instructions, approximately 9 minutes, until al dente. Stir occasionally to prevent the pasta from sticking. Meanwhile, heat the olive oil in a large skillet over medium-high heat until it begins to shimmer gently. Add the minced garlic and sauté, stirring frequently, until fragrant and golden, about 1 to 2 minutes—take care not to burn the garlic for a perfect aroma. Stir in the chopped tomatoes, red chili flakes, Italian seasoning, and season with salt and pepper to taste. Bring this vibrant sauce to a gentle boil and let it simmer uncovered for 5 minutes to deepen and meld the flavors. Remove the skillet from heat and toss in the chopped fresh basil leaves to infuse a sweet herbal note that brightens the sauce. Drain the pasta thoroughly and immediately add it into the skillet with the sauce. Toss well to coat every piece in the luscious, spicy tomato mixture. Serve warm, garnished with delicate flakes of Parmigiano-Reggiano and additional fresh basil leaves for an inviting presentation and extra burst of flavor. Tip: Reserve a cup of pasta water before draining to loosen the sauce if needed. This helps ensure the sauce clings beautifully to the penne for a more luscious texture.