Penne all'Arrabbiata

Ingredients

• 400 g penne rigate
• 800 g tinned chopped tomatoes
• 4 clove garlic cloves
• 2 tsp dried chilli flakes
• 4 tbsp olive oil
• 15 g fresh flat-leaf parsley, chopped
• 1 tsp salt

Method

1. 1

   Cook the penne in a large pot of salted boiling water until al dente, reserving a mugful of pasta water before draining.

2. 2

   Meanwhile, heat the olive oil in a wide saucepan over medium heat. Add the sliced garlic and chilli flakes and fry gently for 1–2 minutes until fragrant but not browned.

3. 3

   Pour in the chopped tomatoes, season with salt, and simmer briskly for 12–15 minutes until the sauce thickens and deepens in colour.

4. 4

   Add the drained penne to the sauce with a splash of pasta water and toss well over the heat for 1 minute.

5. 5

   Stir through the chopped parsley and serve straight away.