Penne all'Arrabbiata

Ingredients(for 1 medium bowl (approximately 200g cooked pasta per serving))

• 160g (dry) Penne rigate (whole wheat preferred) (penne pasta)
• 1.5 tablespoons Extra virgin olive oil (olio extravergine d'oliva)
• 2 Garlic cloves (finely sliced)
• 1 small or 1/2 teaspoon flakes Red chili pepper (fresh or dried flakes) (peperoncino)
• 400g (1 can) Canned whole peeled tomatoes (or fresh ripe tomatoes)
• to taste Sea salt (sale)
• 2 tablespoons Fresh parsley (chopped, prezzemolo)
• a pinch Black pepper (optional, for seasoning) - optional
• as needed Pasta cooking water (to adjust sauce consistency)

Instructions

1. 1

   Bring a large pot of salted water to a rolling boil. Add the penne and cook until al dente according to package instructions (about 10-11 minutes for whole wheat).

   11 minutes

   Stir the pasta occasionally to prevent sticking.

2. 2

   While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the sliced garlic and chili pepper, gently sautéing until the garlic is fragrant but not browned (about 2 minutes).

   2 minutes

   Keep the heat moderate to avoid burning the garlic, which can turn bitter.

3. 3

   Add the canned tomatoes (crush them with a spoon or by hand if using whole tomatoes) to the skillet. Season with sea salt, and simmer uncovered for 8-10 minutes, stirring occasionally until the sauce thickens.

   10 minutes

   For a smoother sauce, mash the tomatoes as they cook.

4. 4

   Taste the sauce and adjust seasoning with more chili or salt as desired. Stir in half of the chopped parsley.

   1 minute

   Add chili flakes in small amounts to control the spice level.