Penne Arrabiatia

I ran a 5-mile race this morning, so to help me have enough energy to run in today’s stifling heat and humidity, I cooked this simple dish of pasta in a spicy tomato sauce last night. Note that this recipe makes enough sauce for about 4 servings, but it freezes well.

Penne Arrabiata

Ingredients

• Penne pasta
• slightly less than a 1/4 cup olive oil
• 4 cloves of garlic, sliced
• 1 teaspoon dried red pepper flakes
• 1 28 oz. can San Marzano tomatoes, drained and crushed
• Salt and pepper, to taste
• Parsley, chopped
• Pecorino Romano cheese, grated

Directions

• Boil pasta in salted water.
• Meanwhile, heat oil in skillet over medium heat
• Add garlic and pepper flakes to oil. Stir constantly until garlic is golden, about 5 minutes
• Add tomatoes to skillet. Sprinkle with salt and pepper
• Reduce sauce, stirring occasionally, until sauce thickens to desired consistency, about 10 minutes
• Add salt and pepper to taste
• Toss pasta with sauce
• Garnish pasta with parsley and Pecorino Romano.