Penne Arrabiata

Penne tossed in a fiery garlic-and-chili tomato sauce that comes together in one pan.

Ingredients

• 1 pound penne
• 1/4 cup olive oil
• 6 cloves garlic, thinly sliced
• 1 to 2 teaspoons red pepper flakes
• 1 (28-ounce) can whole peeled tomatoes, crushed by hand
• 2 tablespoons tomato paste

Kosher salt

• 1/2 cup grated Pecorino Romano
• 1/4 cup chopped fresh basil or parsley

Directions

1. Bring a large pot of salted water to a boil for the pasta.
2. Heat the olive oil in a wide skillet over medium heat. Add the garlic and red pepper flakes and cook until fragrant and just golden, about 2 minutes.
3. Stir in the tomato paste and cook 1 minute, then add the crushed tomatoes and a pinch of salt. Simmer 15 to 20 minutes until thickened.
4. Cook the penne until al dente, reserving 1 cup pasta water before draining.
5. Add the pasta to the sauce with a splash of pasta water and toss over heat until glossy and coated.
6. Off heat, stir in half the Pecorino and the herbs. Serve topped with the remaining cheese.

Notes

Adapted from Alex Guarnaschelli’s classic penne arrabiata.