Italian Spicy Tomato Penne all'Arrabbiata (3 Servings)

Crush 3 garlic cloves, finely chop one chili, wash and chop 20g parsley, and crush both cans of tomatoes in a bowl.

Bring 5L water to a boil, add 1 tbsp coarse salt and cook 300g penne according to its package time.

Warm 3 tbsp olive oil in a wide pan over medium, add 1 tbsp plain water before the garlic, and gently cook the garlic 1–2 minutes without burning.

Stir in the chopped chili and add crushed tomatoes; simmer 5–8 minutes to blend the sauce.

Mix half of the chopped parsley into the simmered tomato sauce.

Just before draining, reserve 120ml starchy pasta water, drain the penne and transfer it to the sauce pan.

Toss penne with sauce for 1–2 minutes, adding reserved pasta water one tablespoon at a time until it coats the pasta.

Divide among three plates, sprinkle with remaining parsley and optionally top each portion with 10g Pecorino.