Penne all'Arrabbiata

Method

1. Heat a drizzle of olive oil in a pan and toast the breadcrumbs with dried oregano and fennel seeds until golden brown. Season with a pinch of salt and set aside.
2. Bring a pot of water to a boil, add coarse salt and tomato paste to create a tomato-flavoured cooking water.
3. Peel the garlic cloves, remove the central germ and the base, then slice the garlic as thinly as possible.
4. In a large pan, heat a generous amount of olive oil and gently fry the sliced garlic until golden.
5. Crumble the dried chili peppers into the pan and stir briefly.
6. Add the tomato pulp, season with a pinch of salt, and let the sauce simmer over medium heat for about 20 minutes.
7. Finely chop the fresh parsley. Once the sauce is ready, stir in the parsley, reserving a little for garnish.
8. Add the uncooked penne pasta directly to the sauce and begin to cook it risotto-style, gradually adding the tomato cooking water as needed and stirring frequently until the pasta is al dente.
9. Serve the pasta topped with the toasted breadcrumbs and a sprinkle of fresh parsley.