Ingredients:

  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon red chili flakes
  • 1 can crushed tomatoes (14 oz / 400g)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • ¼ cup fresh parsley, chopped (for garnish)
  • 12 ounces penne pasta
  • Water for boiling
  • Salt for the pasta water

Instructions:

  1. In a large pot, bring salted water to a boil for the pasta.
  2. Add penne to boiling water and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
  3. Heat olive oil in a skillet over medium heat. Add minced garlic; sauté for about 1 minute until fragrant.
  4. Stir in red chili flakes; cook for another 30 seconds. Add crushed tomatoes; season with salt and pepper. Simmer for 10–15 minutes until slightly thickened.
  5. Add the drained penne to the sauce, tossing to combine. If the sauce is too thick, mix in reserved pasta water a little at a time.
  6. Transfer to serving bowls, sprinkle with chopped parsley, and serve immediately.