Penne Arrabbiata

Ingredients

• Penne 450 g
• Canned whole peeled tomatoes 800 g
• Extra-virgin olive oil 50 ml
• Garlic 3 cloves
• Dried chili flakes 1 tsp
• Fresh parsley, chopped 2 tbsp
• Salt to taste

Instructions

1. 1

   Heat the olive oil in a large frying pan over medium-low heat, add the sliced garlic and chili flakes and cook for 1-2 minutes, until the garlic is pale gold.

2. 2

   Add the tomatoes, crush them with a spoon, season with salt and simmer uncovered for 20 minutes, until thick.

3. 3

   Meanwhile, cook the penne in a large pot of boiling salted water for 1 minute less than the package time. Reserve 100 ml of the cooking water, then drain.

4. 4

   Add the penne to the sauce with a splash of the cooking water.

5. 5

   Toss over high heat for 1-2 minutes, until the sauce clings to the pasta.

6. 6

   Stir in the parsley, taste for salt and heat, and serve at once.