Pasta patate e provola alla napoletana: un piccolo capolavoro di bontà!

Cook the penne pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat.

Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Add the crushed tomatoes, oregano, basil, salt, black pepper, and red pepper flakes (if using) to the skillet. Stir to combine.

Bring the sauce to a simmer and let it cook for about 10-15 minutes, stirring occasionally.

Add the cooked penne pasta to the sauce and toss to coat evenly.

Remove from heat and stir in the fresh basil leaves.

Serve hot, topped with grated Parmesan cheese if desired.

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