Penne all’Arrabbiata

Ingredients (makes 4 servings): 

• 1 tablespoon salt, plus additional for seasoning 
• 1 pound dried penne pasta 

• ¼ cup il Monello extra virgin olive oil 
• 3 cloves garlic, thickly sliced 
• ½ teaspoon hot red pepper flakes 
• 1 cup milled or crushed canned Italian plum tomatoes 
• 2 tablespoons freshly chopped Italian parsley 

Preparation

The key to success with this recipe is slowly cooking the garlic to a golden brown. This releases all the flavorful oils and sends a nutty, toasted smell through your kitchen. 

Stir continually and if it gets too brown, it will be better.
Heat a gallon of water with a tablespoon of salt until it boils. Add the pasta, stir well, and cover until it returns to a boil. Then uncover and let boil until just tender to the bite all the way through.
Meanwhile, in a large skillet with a lid, heat the oil over medium-high heat. Add the garlic and cook, stirring, until golden, about 2 minutes. Add the red pepper flakes and cook, stirring, about 30 seconds. Add the tomatoes and salt to taste. Simmer just until the sauce thickens and darkens.
Drain the pasta in a colander, reserving a cup cooking water. Add the drained pasta to the sauce and mix well, adding a few tablespoons of pasta cooking water if needed to coat the pasta evenly.
Cover and cook 1 minute. Taste for salt. Add the parsley, and toss until evenly coated.
Serve immediately. 

(courtesy of Chef Mark Strausman, Executive Chef at Freds at Barneys, NY)