2 cloves garlic, minced (or 4 cloves for extra garlicky flavor)
28 oz crushed tomatoes
1 ½ tbsp tomato paste
1 tsp oregano
Salt, to taste
Optional: 1–2 tsp red pepper flakes (for a spicy version)
¼ cup grated parmesan, for garnish
Directions
Cook Banza: Bring a large pot of salted water to a boil. Add wheat penne and cook according to package directions. Reserve ½ cup pasta water, then drain.
Make Arrabiata Sauce: Heat olive oil in a large pan over medium-low heat. Add minced garlic and cook for about 1 minute, until fragrant. Stir in crushed tomatoes, tomato paste, oregano, salt, and red pepper flakes (if using). Simmer for 10–15 minutes, stirring occasionally.
Finish: Add cooked penne to the sauce and toss to combine. Stir in reserved pasta water to loosen the sauce, as needed. Top with grated parmesan and enjoy!
