Penne all'Arrabbiata

Steps

1. 1
   Tip the tomatoes into a bowl and crush them by hand into small pieces, removing any hard cores.
2. 2
   Bring 4 litres of water to the boil in a large pot and salt it well, about 10 g per litre.
3. 3
   Meanwhile, put 4 tbsp of the olive oil with the garlic and chilli flakes into a wide, cold pan and set it over medium-low heat; let the garlic sizzle gently for 2–3 minutes until pale gold — if it browns it turns bitter, so pull the pan off the heat if needed.
4. 4
   Add the crushed tomatoes and a pinch of salt, raise the heat and simmer briskly for 15 minutes, stirring now and then, until the sauce thickens and the oil starts to separate at the edges.
5. 5
   Cook the penne in the boiling water for 2 minutes less than the packet time, then scoop out a mug of the starchy cooking water before draining.
6. 6
   Add the drained penne to the sauce with 60 ml of the cooking water and toss over high heat for 2 minutes, until the pasta is al dente and the sauce coats it in a glossy layer; add a little more water if it looks dry.
7. 7
   Taste for salt and heat, stir in the parsley, drizzle with the last tablespoon of olive oil and serve immediately.