Penne alla Arrabbiata

Ingredients

• 400 grams Penne pasta
• 400 grams Canned crushed tomatoes
• 3 tablespoons Extra virgin olive oil
• 3 cloves Garlic cloves, minced
• 1 teaspoon Dried red chili flakes
• 2 tablespoons Fresh parsley, chopped
• to taste Salt
• 30 grams Pecorino Romano cheese(optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente.

2. 2

   While the pasta cooks, heat olive oil in a large skillet over medium heat.

3. 3

   Add the minced garlic and chili flakes to the skillet. Sauté for 1-2 minutes until the garlic is fragrant but not browned.

4. 4

   Pour in the crushed tomatoes and season with a pinch of salt. Simmer the sauce for 10 minutes, stirring occasionally.

5. 5

   Reserve half a cup of pasta water, then drain the penne.

6. 6

   Toss the pasta into the skillet with the sauce, adding a splash of pasta water if needed to coat the noodles evenly.

7. 7

   Stir in the fresh parsley and serve immediately, topped with Pecorino Romano if desired.