Penne all'Arrabbiata

Method

1. Bring a pot of salted water to a boil and cook the penne until al dente.
2. While the pasta cooks, heat olive oil in a large pan over medium heat.
3. Add sliced garlic and whole or sliced chili peppers; sauté until the garlic is golden but not burnt.
4. Add crushed or chopped ripe tomatoes to the pan and cook for about 10 minutes, stirring occasionally. If the sauce thickens too much, add a splash of pasta water.
5. Season with salt to taste. Do not add sugar; the tomatoes should be naturally sweet.
6. When the pasta is al dente, transfer it directly into the pan with the sauce, along with a little pasta water if needed.
7. Toss and finish cooking the pasta in the sauce until well coated and creamy.
8. In a separate small pan, heat a little olive oil and toast breadcrumbs with dried oregano until golden and fragrant.
9. Serve the pasta with a sprinkle of the toasted breadcrumbs on top and a drizzle of raw olive oil if desired.