← Nouns Cooking · Italian

Ingredients

• 350 g penne rigate
• 4 tbsp extra virgin olive oil
• 3 cloves Garlic, thinly sliced
• 1 tsp dried chilli flakes (or 1–2 fresh red chillies, chopped)
• 2 cans tins of whole peeled tomatoes (400 g each), crushed by hand
• 1 handful Parsley, chopped
• Salt
• 30 g Pecorino romano, grated, to serve (optional)

Method

1. Put a large pot of salted water on to boil for the pasta.
2. Warm the oil in a wide frying pan over medium-low heat. Add the garlic and chilli and cook gently for 2 min, until the garlic is pale gold and the oil is red and fragrant.
3. Pour in the tomatoes with a pinch of salt and simmer for 15 min, stirring now and then, until thick and glossy.
4. Meanwhile, cook the penne until al dente. Drain, keeping a little cooking water.
5. Tip the penne into the sauce with a splash of the water and toss over the heat for 1 minute. Stir in the parsley and serve, with pecorino if you like.

Tips

• Taste the sauce before the pasta goes in and add more chilli if it isn’t “angry” enough.
• The pecorino is optional; skip it to keep the dish vegan.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano BBC Good Food RecipeTin Eats