Penne all'Arrabbiata

Mince 3 garlic cloves and finely chop 1/2 bunch of fresh parsley. Bring a large pot of generously salted water to a boil for the pasta.

In a large pan, heat 4 tbsp of olive oil over medium heat. Add the minced garlic and 1.5 tsp of dried red chili flakes. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

Add 800g of canned peeled tomatoes to the pan, crushing them with a spoon. Season with the remaining 0.5 tsp of salt and 0.5 tsp of black pepper. Bring to a simmer, then reduce heat and let it cook gently for about 10-15 minutes, allowing the flavors to meld.

Once the water is boiling, add 400g of penne pasta. Cook according to package instructions until al dente. Reserve about 100 ml of pasta water before draining.

Drain the pasta and add it directly to the pan with the arrabbiata sauce. Toss well to coat. If the sauce is too thick, add a little reserved pasta water until it reaches the desired consistency. Serve immediately, garnished with the chopped fresh parsley.