# What You'll Need:
→ Pasta
01 - 14 oz penne rigate
→ Sauce
02 - 3 tbsp extra virgin olive oil
03 - 4 large garlic cloves, thinly sliced
04 - 1-2 tsp red chili flakes
05 - 28 oz peeled whole tomatoes, crushed
06 - 1 tsp sea salt
07 - 1/2 tsp freshly ground black pepper
→ Finishing
08 - 2 tbsp fresh flat-leaf parsley, finely chopped
09 - Extra virgin olive oil, for drizzling
# How To Make It:
01 - Bring a large pot of salted water to a boil. Add penne and cook until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add sliced garlic and red chili flakes. Sauté gently until garlic is fragrant but not browned, about 1 minute.
03 - Add crushed tomatoes, sea salt, and black pepper to the skillet. Simmer uncovered for 12-15 minutes, stirring occasionally, until the sauce slightly thickens.
04 - Add the drained penne to the sauce. Toss thoroughly, adding reserved pasta water as needed to loosen the sauce and evenly coat the pasta.
05 - Remove from heat. Stir in chopped parsley and drizzle with additional olive oil. Serve hot, garnished with extra parsley if desired.
