Ingredients
1
pound gemelli or fusilli
3
tbsp extra-virgin olive oil
2
large garlic cloves, finely chopped
1/4
tsp dried crushed red pepper
2
14 1/2-ounce cans petite diced tomatoes in juice
1
cup thinly sliced fresh basil
1
cup grated pecorino Romano cheese
Directions
1.
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/3 cup cooking water.
2.
Meanwhile, heat oil in large skillet over medium-high heat. Add garlic and crushed red pepper and sauté 1 minute. Add tomatoes with juices and wine; bring to boil. Boil until sauce thickens, about 8 minutes. Stir in basil. Season sauce to taste with salt and pepper.
3.
Add pasta and 1/2 cup cheese to sauce and toss until cheese melts and sauce coats pasta, adding reserved water by tablespoonfuls to moisten if necessary, about 3 minutes. Season pasta to taste with salt and pepper. Serve, passing remaining 1/2 cup cheese separately.
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