1. Sauté garlic in hot oil in a 6-quart saucepan
over medium heat 1 minute. Add tomatoes and
tomato puree. Bring to a boil; reduce heat to low.
Stir in red pepper flakes and next 4 ingredients;
cook, stirring occasionally, 20 minutes.
2. Prepare pasta in a large Dutch oven according to
package directions. Drain, reserving 1/2 cup
cooking liquid. Return pasta and reserved cooking
liquid to Dutch oven, and sprinkle with
3. Stir basil into tomato sauce, and pour 3 cups
sauce over pasta. Toss to coat. Serve with
remaining sauce. Garnish, if desired.
*1/2 cup freshly grated Parmesan cheese may be substituted.