Tomato Basil Pasta

4 T. extra virgin olive oil
1 (28 oz.) can of peeled Italian tomatoes – drained and chopped or lightly blended
½ cup reserved tomato juice
½ - 1 tsp. sugar
1 tsp. salt
¼ tsp. black pepper
1/3 tsp. red pepper flakes
2 garlic cloves, minced
¼ cup fresh basil, chopped
Mix above ingredients and let sit @ room temperature for at least 4 hours.
Boil 1 (16 oz.) bag of mini penne pasta according to package directions. Drain and rinse with cold water until noodles are chilled. Toss immediately with tomato/basil mixture until well coated. Toss with ¼ - ½ c. grated Romano cheese just before serving.
Makes 8 (1 cup) servings. (Weight Watchers = 5 pts. per serving.)