Pasta all'Arrabbiata (Spicy Tomato Pasta)

• 340 g penne pasta
• 400 g canned crushed tomatoes
• 3 cloves garlic, thinly sliced
• 1 tsp dried red pepper flakes
• 2 tbsp olive oil
• 2 tbsp fresh parsley, chopped

Instructions

1. 1

   Cook the penne pasta in a large pot of salted boiling water for 10-12 minutes, or until al dente. Reserve 1/2 cup of the pasta cooking water, then drain.

2. 2

   While the pasta cools, heat the olive oil in a large skillet over medium heat. Add the thinly sliced garlic and red pepper flakes. Sauté gently for 2-3 minutes until the garlic is golden and fragrant, taking care not to burn it.

3. 3

   Pour in the canned crushed tomatoes (with juices). Increase the heat to medium-high and bring to a simmer.

4. 4

   Reduce the heat to low and simmer the sauce for 10-15 minutes, stirring occasionally, until it thickens slightly and the flavors meld.

5. 5

   Add the cooked penne to the skillet with the tomato sauce. Toss well to coat the pasta evenly. If the sauce seems too thick, stir in a splash of the reserved pasta water.

6. 6

   Remove from the heat. Stir in the chopped fresh parsley. Serve immediately, optionally garnished with grated Parmesan cheese (not vegan).