Penne all'Arrabbiata

Method

1. Remove the germ from the garlic clove and mince it.
2. Heat a generous amount of extra virgin olive oil in a pan over medium-low heat and add the minced garlic. Let it sizzle gently for about 30 seconds, then turn off the heat so the garlic infuses without burning.
3. Add the peeled tomatoes to the pan, breaking them up with a spoon. Cook over low heat for about 15 minutes, stirring occasionally, until the sauce thickens.
4. Meanwhile, bring a large pot of water to a boil, add salt, and cook the penne for 2 minutes at a rolling boil, then turn off the heat and let the pasta sit in the hot water for 7 minutes.
5. While the pasta cooks, finely chop the fresh parsley and slice the chili peppers to taste.
6. After the 7 minutes, drain the pasta when it is 3-4 minutes short of al dente (still very firm). Add the pasta to the pan with the sauce over medium heat.
7. Add a ladle of pasta cooking water to the pan and toss the pasta with the sauce, letting it finish cooking and absorb the flavors.
8. Stir in the chopped chili and most of the parsley, reserving some for garnish.
9. Serve the penne all'arrabbiata hot, sprinkled with the remaining parsley.