1
: Puree tomatoes and roasted peppers in blender, food processor or with immersion blender. Reserve.
2
: Heat olive oil in a large deep skillet on medium heat. Add garlic and red pepper flakes. Cook gently for 1-2 minutes until fragrant. Add pureed tomatoes and roasted peppers. Bring to a boil on medium-high heat. Lower temperature and simmer for 15 minutes, until starting to thicken. Remove garlic cloves. Add Carnation 2% Evaporated Milk and cook for an additional 5 minutes. Taste and adjust seasonings if necessary.
3
: Meanwhile, cook pasta according to package directions.
4
: Add pasta and basil to sauce in skillet. Toss over very low heat to combine. Serve immediately.