Penne all'Arrabbiata

Ingredients · per serving

• small handful Fresh parsley
• to taste Black pepper
• 1 tsp Chilli flakes
• 4 cloves Garlic
• 100 g Penne pasta
• 300 g Tinned whole peeled tomatoes
• 3 tbsp Olive oil
• to taste Salt

Instructions

1. Bring a large pot of salted water to a boil. Add the penne. Cook to packet time minus 1 min.
2. Meanwhile, slice the garlic THIN (paper-thin slices = more flavour and gentler than minced). Roughly chop the parsley.
3. Heat the olive oil in a large frying pan over medium heat. Add the sliced garlic and the chilli flakes (or whole chillies if using).
4. Cook 1-2 min, swirling the pan — garlic should turn light gold, NOT brown (brown garlic = bitter). The oil takes on a chilli colour.
5. Add the tinned tomatoes (crush them with your hands as you add — or pulse first). Season with a generous pinch of salt and pepper.
6. Simmer 6 min, breaking up any large tomato chunks with a wooden spoon. Sauce should look thick and red.
7. Just before pasta is done, scoop 100ml pasta water with a mug. Drain pasta.
8. Tip the drained pasta straight into the sauce pan. Add a splash of pasta water. Toss vigorously 1 min — pasta absorbs the sauce.
9. Off the heat, scatter most of the chopped parsley. Toss again.
10. Plate. Top with the remaining parsley, a final drizzle of olive oil, and a grind of black pepper. Some Romans add pecorino — purists don't. Your call.

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