Penne Allarrabbiata Classic Dish

# Components:

→ Pasta

01 - 14 oz penne rigate

→ Sauce

02 - 3 tbsp extra virgin olive oil

03 - 4 large garlic cloves, thinly sliced

04 - 1-2 tsp red chili flakes, adjustable

05 - 28 oz canned peeled whole tomatoes, crushed

06 - 1 tsp sea salt

07 - ½ tsp freshly ground black pepper

→ Finishing

08 - 2 tbsp fresh flat-leaf parsley, finely chopped

09 - Extra virgin olive oil, for drizzling

# Directions:

01 - Bring a large pot of salted water to a boil. Add penne and cook according to package instructions until al dente. Reserve ½ cup pasta water, then drain.

02 - Heat olive oil in a large skillet over medium heat. Add sliced garlic and chili flakes, sauté gently for about 1 minute until fragrant without browning.

03 - Add crushed tomatoes, sea salt, and black pepper to the skillet. Simmer uncovered for 12 to 15 minutes, stirring occasionally until sauce thickens slightly.

04 - Add drained penne to the sauce. Toss well, adding reserved pasta water as needed to loosen and evenly coat the pasta.

05 - Remove from heat and stir in chopped parsley. Drizzle with additional olive oil. Serve hot, garnish with extra parsley if desired.

# Expert Advice:

01 -

It's ready in thirty minutes but tastes like you've been simmering it all day.
No cream, no cheese needed—the tomatoes and heat do all the talking.
One skillet, one pot, and you've created something that feels both fancy and utterly comforting.

02 -

Don't let the garlic brown or it turns bitter and ruins everything; medium heat and your full attention for that first minute make all the difference.
The pasta water isn't optional—that starch is what transforms the sauce from separate to silky, coating every piece of pasta.

03 -