Penne all'Arrabbiata

By charlotteh371

Ingredients

• 1 lb penne
• 1/4 cup plus 2 tbsp. extra virgin olive oil
• 6 garlic cloves, minced
• 2 tsp crushed red pepper
• 1 28 oz can crushed tomatoes
• 1 tsp dried oregano
• salt
• 2 tbsp. chopped flat leaf parsley
• freshly grated pecorino cheese, for serving

Preparation

Step 1

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.