Penne Arrabbiata

4 standard portions

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Ingredients

• 1 14-ounce can whole peeled tomatoes
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon tomato paste
• 1 clove garlic (minced or crushed)
• ½ teaspoon red pepper flakes
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ cup grated parmesan cheese (or pecorino romano, plus extra for serving)
• 8 ounces penne pasta
• 5 fresh basil leaves (chiffonaded)

Method

1. In a medium saucepan over medium heat, heat oil, tomato paste, garlic, pepper flakes, paprika, and salt, while stirring occasionally. Cook for 6-7 minutes or until you get a deep red colored sauce.
2. Add the tomatoes and bring to a simmer, breaking the tomatoes down with a wooden spoon as they cook. Keep cooking, stirring occasionally until thickened, about 10 minutes.
3. In the meantime, cook the penne in salted water according to the package instructions until just "al dente". Reserve pasta water in case you need to use it later.
4. Drain the cooked pasta, and add it to the tomato sauce. If needed, adjust the consistency by adding reserved pasta water.
5. Add the parmesan or pecorino romano cheese, and stir a few times until it melts.
6. Garnish with chopped basil and/or parsley leaves, serve warm with extra parmesan cheese.