Ingredients:
- 12 oz (340g) penne pasta
- 1/4 cup extra virgin olive oil (Galantino)
- 4 cloves garlic, minced
- 1-2 tsp red chili flakes (adjust to taste)
- 1 can (14 oz) crushed tomatoes
- Salt to taste
- Fresh parsley, chopped
- Grated Parmesan cheese (optional)
Instructions:
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Cook the pasta: Boil the penne in salted water until al dente. Reserve about 1/2 cup of pasta water before draining.
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Make the sauce: In a large pan, heat the olive oil over medium heat. Add the minced garlic and red chili flakes, sautéing for about 1 minute until the garlic is fragrant but not browned.
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Add tomatoes: Pour in the crushed tomatoes and season with salt. Let the sauce simmer for about 10 minutes, allowing it to thicken and the flavors to meld.
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Combine with pasta: Add the drained penne to the sauce, tossing to combine. If the sauce is too thick, add a little reserved pasta water to achieve your desired consistency.
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Serve: Plate the pasta, top with chopped parsley, and add Parmesan cheese if desired.
Total Cook Time: 20-25 minutes
