| 1 box | PLUS® Penne |
| 1/4 cup | extra virgin olive oil |
| 2 cloves | garlic, minced |
| to taste | crushed red pepper |
| 1 tablespoon | fresh thyme leaves |
| 1 can (28 ounces) | San Marzano plum tomatoes, peeled |
| to taste | salt |
| to taste | Pecorino Romano cheese |
BRING a large pot of water to a boil.
HEAT oil in skillet over medium heat. Add garlic, crushed red pepper and thyme leaves; saute for 1 minute.
ADD tomatoes and simmer for 5 minutes; season with salt to taste. Set aside.
ADD pasta to boiling water; cook according to package directions.
HEAT sauce through while pasta is cooking.
DRAIN pasta, reserving 1/2 cup of the pasta cooking water. Immediately add hot pasta to sauce. Stir in reserved past cooking water if sauce is too dry. Mix well.
TRANSFER to a serving platter or bowl and serve. Sprinkle with Pecorino Romano cheese and serve.
Sprinkle with freshly grated Parmigiano cheese.