Penne AllArrabbiata Spicy Pasta

# What You'll 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

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

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

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add penne and cook until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining.

02 - Heat olive oil in a large skillet over medium heat. Add sliced garlic and red chili flakes, sauté gently for about 1 minute until garlic is 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 sauce thickens slightly.

04 - Add drained penne to the sauce and toss well. If needed, add a splash of reserved pasta water to loosen the sauce and coat the pasta evenly.

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

# Expert Suggestions:

01 -

It's genuinely ready in 30 minutes, no shortcuts, no lies.
The heat builds slowly and elegantly—not a shock, just a warm tingle that makes you keep eating.
Four ingredients in the sauce means nothing hides mistakes, which somehow makes it taste more honest.

02 -

Brown garlic even slightly and it turns bitter—watch it like a hawk and pull the pan off heat the moment it stops being pale.
Pasta water is not an afterthought; it's the invisible hand that makes the whole dish work, so don't drain it into the sink on instinct.

03 -