Penne Arrabbiata Spicy Tomato

# What You Need:

→ Pasta

01 - 14 oz penne rigate

→ Sauce

02 - 3 tbsp extra virgin olive oil

03 - 4 large garlic cloves, thinly sliced

04 - 1 to 2 tsp red chili flakes, adjusted to heat preference

05 - 28 oz peeled whole tomatoes, crushed (2 cans of 14 oz each)

06 - 1 tsp sea salt

07 - 1/2 tsp freshly ground black pepper

→ Finishing

08 - 2 tbsp fresh flat-leaf parsley, finely chopped

09 - Extra virgin olive oil, for drizzling

# Steps:

01 - Bring a large pot of salted water to a boil. Add penne and cook until al dente according to package directions. Reserve 1/2 cup of pasta water, then drain the pasta.

02 - In a large skillet over medium heat, warm the olive oil. Add sliced garlic and red chili flakes, sauté gently for about 1 minute until fragrant but not browned.

03 - Add crushed tomatoes, sea salt, and black pepper to the skillet. Simmer uncovered for 12 to 15 minutes, stirring occasionally until the sauce slightly thickens.

04 - Transfer drained penne to the sauce. Toss thoroughly, adding reserved pasta water as needed to achieve a smooth, coated consistency.

05 - Remove from heat. Stir in chopped parsley and drizzle with extra olive oil. Serve immediately, garnished with additional parsley if desired.

# Expert Tips:

01 -

It comes together in thirty minutes flat, which means weeknight dinner panic is officially over.
The heat builds gradually and then lingers in the best way, making your palate feel alive.
You probably already have everything in your pantry, and that's the entire point of this Roman masterpiece.

02 -

Resist the urge to brown your garlic deeply—you want fragrant and pale, not nutty and dark, or the whole dish tips into something harsh instead of complex.
The pasta water is your best friend here because that starch is what makes the sauce actually cling to the pasta instead of pooling at the bottom of the bowl.

03 -