Penne all'Arrabbiata

• servings: 4
• active time: 20
• total time: 30

Ingredients

1 lb penne pasta

28 oz San Marzano tomatoes

6 cloves garlic

⅓ cup olive oil

2 teaspoon crushed red pepper

sea salt to taste

fresh parsley for garnish

Directions

Use a good chef's knife and finely chop the garlic. Heat the olive oil in a large skillet over medium heat.

Once the oil starts to shimmer, add the garlic and crushed red pepper flakes and cook for about 2 minutes, just until the garlic is fragrant and starting to become translucent.

Dump the can of San Marzano tomatoes into a large bowl and crush them by hand. Some brands add a few basil leaves, if your can has these, pull them out.

Add the tomatoes to the skillet with the olive oil mixture and season with a pinch of salt. Turn the heat down to low and simmer for about 20 minutes, stirring often, until the tomatoes are broken down and the sauce has melded together. Season with more salt if needed.

Meanwhile, bring a large pot of water to a boil. Add enough salt so it 'tastes like the sea' and cook the penne until al dente according to package instructions.

Drain the pasta and add it to the sauce in the skillet. Stir to coat thoroughly and get all that spicy tomato sauce into all the nooks and crannies of the noodles. Top with a bit of chopped fresh parsley and serve. This pasta is not traditionally served with cheese.

Nutrition

• Calories: 623 cal
• Total Fat: 20g
• Saturated Fat: 3g
• Sodium: 308g
• Total Carbohydrate: 95g
• Dietary Fiber: 6g
• Total Sugars: 8g
• Protein: 17g