Penne all'Arrabbiata

Method

1. Fill a large pot with water, bring to a boil, salt generously, and cook the penne until al dente.
2. Meanwhile, peel and thinly slice the garlic cloves.
3. In a large pan, heat a generous amount of olive oil and add the sliced garlic and chili pepper.
4. When the garlic begins to brown, remove the pan from the heat and crush the peeled tomatoes directly into the pan with your hands.
5. Add a pinch of salt and cook the sauce over medium heat for 5-6 minutes.
6. Add a little pasta cooking water to the sauce and break up any remaining tomato pieces.
7. While the sauce cooks, finely chop the fresh parsley.
8. When the pasta is ready, drain it and transfer to the pan with the sauce. Turn off the heat, add the chopped parsley, and toss everything together. Serve immediately.