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PASTA ARRABBIATA
Ingredients
1 pound (455g) penne pasta, uncooked
1 Tbsp (15mL) olive oil
4 cloves garlic, minced
1 tsp (2g) red pepper flakes, (more or less to taste)
4 cups (1590g) canned tomatoes, (two 28-ounce cans)
1/2 cup (20g) fresh parsley, chopped, or more to taste
1/2 cup (60g) freshly grated Parmesan cheese* (optional)
Directions
Bring a large pot of water to boil. Add penne and cook for 10 minutes, or until tender. Remove from heat, and drain.
Heat oil in a medium saucepan, and add garlic and red pepper flakes. Cook until the garlic is lightly browned. Add tomatoes, breaking them up with a spoon. Bring to a boil, and then reduce to a simmer and cook, covered, for about 30 minutes.
Transfer pasta to a large serving bowl and top with sauce and fresh parsley. Serve with Parmesan cheese if desired.
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