Fiery pasta in tomato sauce with garlic, chili, and herbs. Easy and quick, perfect for spice lovers.
# What you'll need:
→ Pasta
01 - 14 oz penne pasta
→ Sauce
02 - 2 tablespoons extra-virgin olive oil
03 - 4 garlic cloves, finely sliced
04 - 1 to 2 teaspoons crushed red pepper flakes
05 - 28 oz canned whole tomatoes, crushed by hand or with a spoon
06 - 1 teaspoon sea salt
07 - 1/2 teaspoon freshly ground black pepper
08 - 1 teaspoon sugar, optional
→ Finishing Touches
09 - 2 tablespoons chopped fresh parsley
10 - 1.5 oz freshly grated Parmesan cheese, optional
11 - Additional olive oil, for drizzling
# Method:
01 - Bring a large pot of salted water to a boil. Cook penne pasta according to package directions until al dente. Reserve 1/2 cup of cooking water, then drain the pasta.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and sauté for 1 minute, until fragrant but not browned.
03 - Mix in crushed red pepper flakes and cook for 30 seconds to release their flavor.
04 - Add crushed tomatoes, sea salt, black pepper, and sugar if desired. Bring mixture to a gentle simmer and cook for 10 to 12 minutes, stirring occasionally, until sauce thickens slightly.
05 - Taste sauce and adjust seasoning or heat if desired. Add drained pasta to the skillet and toss well, adding reserved water for a silky consistency.
06 - Remove from heat. Mix in freshly chopped parsley and drizzle with olive oil. Portion hot and garnish with grated Parmesan if preferred.
