Pasta All'Arrabbiata

Steps

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1. 1
   Bring a large pot of salted water to a boil for the pasta.
   ▶ ≈0:27
2. 2
   Add cold olive oil to a pan with the smashed, whole garlic cloves, then heat gently so the garlic infuses the oil as it warms, until golden but not burnt.
   ▶ ≈1:25
3. 3
   Add the tomatoes (crushed by hand if whole) to the pan, then swirl about half a cup of water in the can to rinse it out and pour that in too.
   ▶ ≈2:48
4. 4
   Stir in a pinch of hot pepper flakes for heat, tear in some fresh basil, and add a good pinch of salt, then stir everything together.
   ▶ ≈2:22
5. 5
   Let the sauce simmer for about 15 minutes until it thickens and turns glossy.
   ▶ ≈3:27
6. 6
   About 10 minutes into the sauce simmering, cook the penne rigate in the boiling water until very al dente.
   ▶ ≈3:35
7. 7
   Transfer the cooked pasta along with some pasta water into the sauce, and cook together over high heat for about a minute so the starchy water thickens the sauce and coats the pasta nicely.
   ▶ ≈4:18
8. 8
   Optionally chiffonade some extra basil (or parsley) and stir it in for extra freshness and texture.
   ▶ ≈5:07
9. 9
   Plate the pasta and finish with grated pecorino or Parmesan cheese before serving.
   ▶ ≈5:52