Penne Arrabbiata - cooking recipe

Ingredients

3 medium garlic cloves, divided
3 tablespoons olive oil, divided
2 tablespoons tomato paste
1 (28 ounce) can whole tomatoes, chopped
1 bay leaf
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
1/2 teaspoon red pepper flakes
1/4 cup white wine
1 teaspoon salt
1 lb penne pasta, cooked
parmesan cheese, grated

Preparation

Chop 1 garlic clove.
Heat 1 tablespoon oil in a 3-quart saucepan over medium heat.
Add chopped garlic and cook 30 seconds.
Add tomato paste and cook, stirring, 2 minutes.
Add tomatoes in juice and bay leaf; simmer 30 minutes.
Meanwhile, thinly slice remaining 2 garlic cloves.
Heat 1 tablespoon oil in a 12-inch skillet over medium heat.
Add garlic and cook until just beginning to turn pale golden, about 30 seconds.
Add parsley, basil and red pepper flakes; cook 30 seconds.
Add wine and boil 30 seconds.
Stir into tomato sauce and salt; simmer 4 to 5 minutes.
Toss sauce with hot pasta in a large serving bowl.
Drizzle pasta with remaining 1 tablespoon oil.
Add Parmesan and garnish with parsley and basil.