cup plus 2 tbsp. extra virgin olive oil
garlic cloves, minced
tsp crushed red pepper
28 oz can crushed tomatoes
tsp dried oregano
tbsp. chopped flat leaf parsley
freshly grated pecorino cheese, for serving
in a large pot of boiling salted water, cook the penne until al dente meanwhile in a large, deep, skillet heat 1/4 cup of the olive oil. add the garlic and crushed red pepper and cook over moderate heat until golden and fragrant, about 3 mins. add the crushed tomatoes, oregano and a pinch of salt and bring to a boil. simmer over moderate heat, stirring occasionally, until slightly reduced about 8 mins. drain the penne, reserving 1/3 cup of the pasta cooking water. add the penne to the skillet, and toss well. add the reserved pasta cooking water, the remaining 2 tbsp. of olive oil and the parsley, season with salt and stir well. transfer the pasta to shallow bowls and serve with pecorino cheese.