Penne all'Arrabbiata

Ingredients

• 1 lb penne pasta
• 1/4 cup extra virgin olive oil
• 5 cloves garlic, thinly sliced
• 1 1/2 teaspoons red pepper flakes (or more to taste)
• 28 oz canned whole peeled tomatoes, hand-crushed
• 1/2 teaspoon salt, plus more to taste
• 2 tablespoons kosher salt (for pasta water)
• 1/4 cup fresh parsley, chopped
• 1/2 cup Pecorino Romano, grated

Instructions

1. Bring a large pot (6 quarts) of water to a rolling boil and stir in 2 tablespoons of kosher salt.
2. While the water heats, pour the crushed tomatoes with their juices into a bowl and crush them further by hand or with a potato masher until mostly broken up but still slightly chunky.
3. Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes and cook for 1 1/2 to 2 minutes, stirring frequently, until the garlic turns light golden - watch it closely, since it can burn and turn bitter within seconds after that point.
4. Carefully pour in the crushed tomatoes (they may splatter, so stand back slightly) and add 1/2 teaspoon salt. Stir to combine.
5. Bring the sauce to a gentle simmer, small bubbles breaking steadily across the surface, then reduce the heat to low and let it cook uncovered for 15 to 18 minutes, stirring occasionally, until it thickens and a spoon dragged across the bottom of the pan leaves a brief trail before the sauce flows back.
6. Meanwhile, add the penne to the boiling water and cook until 1 minute less than the package's al dente time, tasting a piece near the end - it should have a firm, slightly resistant center.
7. Just before draining, reserve 1 cup of the starchy pasta water.
8. Drain the penne and add it directly to the skillet with the arrabbiata sauce.
9. Toss over medium heat for 1 to 2 minutes, adding reserved pasta water a few tablespoons at a time, until the sauce clings to the ridges of the penne and looks glossy rather than watery or dry.
10. Taste and adjust salt and heat level, adding more red pepper flakes if you want it spicier. Remove from heat, stir in the fresh parsley, and serve topped with Pecorino Romano.

Nutrition

Calories	480
Protein	15.0 g
Fat	15.0 g
Carbs	72.0 g
Fiber	5.0 g
Sodium	820 mg

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.