- 1 box Banza Linguine
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 cloves garlic, finely minced
- Pinch of red pepper flakes
- 1 28-ounce can best-quality whole tomatoes
- 1/2 teaspoon salt
- Freshly ground black pepper
- Small pinch of sugar
- 1 sprig fresh basil
- Freshly grated Parmesan cheese
- Bring a large pot of water to boil.
- Place the olive oil and garlic in a 2-quart saucepan over medium heat. Swirl the pan to coat the garlic with oil and heat until garlic sizzles but doesn't brown, about 30 seconds. Add the red pepper flakes and stir. Add the tomatoes and crush each with your hand or a potato masher. Season with salt, black pepper, and sugar. Bring to a boil and reduce the heat to a simmer.
- Cook for 20-25 minutes. Add the basil for last 5 minutes of cooking. Remove the basil before serving.
- Meanwhile, generously salt the boiling water. Add the pasta and cook until tender but slightly firm. Drain the pasta and transfer it to a serving bowl. Toss with 1/2 cup of the sauce.
- For each serving, spoon on a little extra sauce, grated Parmesan cheese, a drizzle of olive oil, and freshly ground black pepper on top of the pasta. Garnish with fresh basil leaves.