# Components:
→ Pasta
01 - 14 ounces penne pasta
→ Sauce
02 - 2 tablespoons extra-virgin olive oil
03 - 4 cloves garlic, thinly sliced
04 - 1 to 2 small red chili peppers, finely chopped or 1/2 to 1 teaspoon red pepper flakes
05 - 28 ounces canned whole peeled tomatoes, hand-crushed
06 - 1 teaspoon sea salt
07 - 1/2 teaspoon ground black pepper
08 - 1 teaspoon sugar, optional
09 - 2 tablespoons chopped fresh parsley
→ To Serve
10 - Freshly grated Parmigiano-Reggiano, optional
11 - Additional chopped parsley, for garnish
# Method:
01 - Bring a large pot of salted water to a boil. Cook penne pasta until al dente according to package instructions. Reserve 1/2 cup of pasta water and drain the rest.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and chopped chili peppers, sautéing until garlic is fragrant but not browned, about 1 to 2 minutes.
03 - Stir in hand-crushed tomatoes, sea salt, ground black pepper, and sugar if using. Simmer for 15 to 20 minutes, stirring occasionally, until sauce thickens.
04 - Add the drained pasta directly to the sauce. Toss to coat evenly, adding reserved pasta water as needed to achieve desired consistency.
05 - Remove from heat. Sprinkle with chopped parsley and serve hot. Top with Parmigiano-Reggiano and additional chili flakes if desired.
