Penne All'Arrabbiata

Steps

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1. 1
   Peel the garlic and slice it paper-thin. Start with a flat cut on the cutting board, then use gentle knife strokes to achieve very thin slices.
   ≈1:17
2. 2
   Heat the pan with garlic olive oil and add the thinly sliced garlic. Cook for 20-30 seconds until fragrant, being careful not to burn it.
   ≈1:54
3. 3
   Add red chili pepper flakes to taste. If you prefer less heat, remove the seeds from the peppers first.
   ≈2:25
4. 4
   Pour in the drained canned tomatoes. Draining removes excess liquid for a thicker sauce, but you can keep the liquid if preferred.
   ≈2:57
5. 5
   Tear the Italian parsley leaves by hand, discarding the tough stems, and add to the sauce.
   ≈3:58
6. 6
   Let the tomato sauce cook for a few minutes to allow the flavors to blend.
   ≈4:25
7. 7
   In a separate pan, quickly sauté garlic, shallots, and chili in olive oil. Add halved cherry tomatoes and torn basil leaves. This creates a fresh garnish salsa.
   ≈5:19
8. 8
   Season with salt and cook this cherry tomato mixture for a few minutes. It's meant to be a garnish, not fully cooked.
   ≈7:30
9. 9
   Cook the penne in boiling salted water for about 10 minutes until just tender. Drain the pasta and toss lightly with olive oil to prevent sticking.
   ≈7:57
10. 10
    Briefly reheat the pasta by dunking it in hot water for a few seconds, then drain thoroughly.
    ≈9:10
11. 11
    Add the drained pasta to the tomato sauce and gently toss to coat evenly. Remove any basil stems that were left for flavoring.
    ≈9:44
12. 12
    Stir in a small piece of butter to enrich the sauce and make it silky smooth. Add black pepper and mix gently.
    ≈10:42
13. 13
    Plate the dressed pasta. Top with grated Pecorino Romano cheese, the fresh cherry tomato garnish salsa, a small basil leaf, and a drizzle of garlic olive oil.
    ≈12:06