Penne All’arrabbiata

Ingredients

• 2 tbsp kosher salt – plus more to taste; for salting pasta water
• 12 ounces penne pasta
• 3 tbsp extra-virgin olive oil
• 4 cloves garlic – thinly sliced
• 1 tsp red pepper flakes
• 28 ounces canned whole peeled tomatoes – crushed by hand with juices
• 2 tbsp fresh flat-leaf parsley – finely chopped
• pecorino romano – finely grated (for serving)

Instructions

1. Bring 4 quarts of water to a boil; add 2 tbsp kosher salt to season the pasta water.
2. Place the canned whole peeled tomatoes in a bowl and crush them by hand, capturing all juices.
3. Warm the extra-virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
4. Add the garlic and red pepper flakes; cook, stirring, until fragrant and the garlic edges just turn pale gold, 1–2 minutes (do not brown).
5. Add the crushed tomatoes with their juices; simmer briskly, stirring occasionally, until the sauce thickens and the raw tomato flavor cooks off, 12–15 minutes.
6. Meanwhile, add the penne pasta to the boiling water and cook until al dente, 9–11 minutes; reserve 0.5 cup pasta cooking water, then drain.
7. Add the drained pasta to the sauce and toss over medium heat, adding splashes of reserved pasta water as needed, until the sauce clings and looks glossy, 1–2 minutes.
8. Off heat, stir in the fresh flat-leaf parsley, then taste and adjust seasoning.
9. Serve immediately with pecorino romano for serving, if desired.