Instructions

• 1 Cook penne in salted water until al dente. Drain and set aside.
• 2 Heat olive oil in a pan, sauté garlic and chili flakes for 1 minute.
• 3 Add tomato puree, salt, and pepper. Simmer for 10–12 minutes.
• 4 Toss cooked pasta in the sauce until coated.
• 5 Mix in half the mozzarella, transfer to a serving dish, top with remaining mozzarella and parmesan.
• 6 Garnish with fresh basil and serve hot.