Recipe: Olive Garden Penne Arrabiata Recipe

Olive Garden Penne Arrabiata Recipe

1/3 cup olive oil
1 cup onion, chopped
1-1/2 teaspoons fresh garlic, minced
3 cups fresh tomatoes, crushed
1 16 oz. can tomatoes, diced and drained
1-1/2 cups tomato puree
1/4 cup red cooking wine
1/2 teaspoon basil, dried
1/2 teaspoon oregano, dried
1/8 teaspoon thyme, dried
1/4 teaspoon black pepper
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1 pound penne pasta, dry
Parmesan cheese, freshly grated

Mince garlic. Heat olive oil in a heavy Dutch oven over medium heat. Add onion and cook 10 minutes or until onions are very soft, stirring frequently. Add garlic and cook 1 more minute stirring constantly. Add remaining ingredients, stir and bring to a simmer. Reduce heat and simmer 20 minutes, stirring frequently. Bring a large pot of water to a boil. Cook penne according to package directions. Drain well and transfer to a serving
dish. Ladle sauce over the pasta. Top with freshly grated Parmesan cheese and serve.