Penne Arrabiata

By Shawn

Mario Batali in New York Times Magazine

Ingredients

• 4 T olive oil + 2 T to add to pasta dish
• 1 T red pepper flakes
• 1/2 c tomato paste
• 1 1/2 c chopped tomatoes (like Pomi)
• 1 lb. penne
• 3 T Kosher salt
• 6 qts. water

Preparation

Step 1

1. Bring 6 quarts of water and 3 T Kosher salt to boil (I use 2 T)
2. Add Penne and cook until al dente; reserve 1/2 c pasta cooking water
3. Heat 4 T olive oil in saute pan on medium heat
4. Add tomato paste and pepper flakes and heat on low to medium heat until aromatic, about 4 minutes
5. Add tomatoes, stir to mix and then remove from heat
6. Combine sauce mixture with cooked penne and 1/4 to 1/2 c pasta water in saute pan
7. Add 2 more T olive oil
8. Sprinkle with fresh grated Parmesan and serve