Penne all’arrabbiata — spicy Roman pasta with tomato, garlic and chili

Ingredients (for 4 people)

• 400 g penne (or pennette)
• 400 g whole canned tomatoes (or fresh cherry tomatoes)
• 2-3 garlic cloves
• 1-2 dried chili peppers (peperoncino) or 1 teaspoon chili flakes
• 4 tablespoons extra virgin olive oil
• Salt to taste
• Fresh parsley, chopped (optional)
• Grated Pecorino Romano cheese, for serving (optional)

Preparation steps

1. Peel the garlic cloves and crush them lightly with the flat of the knife. Heat the olive oil in a large pan over medium heat and fry the garlic until golden (be careful not to burn it). Remove the garlic from the pan.
2. Add the chili (crushed) to the oil and fry for 30 seconds to release the aroma.
3. Add the tomatoes (crush with a fork if whole) and let the sauce simmer over low heat for 15-20 minutes, stirring occasionally. Adjust the salt at the end.
4. Meanwhile, bring a large pot of salted water to a boil and cook the penne according to the package instructions until al dente. Reserve half a cup of the pasta cooking water.
5. Drain the pasta and add it directly to the pan with the sauce. Toss over medium heat for 1-2 minutes, adding a little cooking water if the sauce is too thick.
6. Serve immediately, hot. If you like, sprinkle with fresh chopped parsley and grated Pecorino Romano.

Time and servings

Prep time 10 minutes, cooking 20 minutes (30 minutes total). Servings: 4.