Penne Arrabbiata

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

Directions

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