This is a very quick, easy pasta.

INGREDIENTS | SERVES 8

• 2 tablespoons olive oil
• 1 tablespoon finely chopped garlic (about 3 cloves)
• ½ teaspoon crushed red pepper flakes
• 1 cup roughly chopped Italian parsley
• 4 cups Basic Fresh Tomato Sauce or 1 jar (28 ounces) store-bought sauce
• 1 pound farfalle, cooked “al dente”
• Kosher salt and freshly ground black pepper

1. Bring a pot of water to a boil for reheating the pasta. Heat a large skillet or heavy-bottomed pot large enough to hold all the ingredients over high heat.

2. Add the oil, garlic, pepper flakes, and parsley; allow these ingredients to sizzle for 30 seconds. Add the tomato sauce; bring to a simmer.

3. Using a colander or China cap (a funnel-shaped strainer), dip the cooked pasta into the boiling water for 1 minute to reheat.

4. Transfer the reheated pasta into the sauce, letting the water that adheres to the pasta drip into the sauce and thin it a little. Toss to coat; adjust consistency with additional pasta water, and season with salt and pepper to taste.

5. Serve sprinkled with additional chopped parsley.