Penne all'Arrabbiata

Instructions

1. If using fresh tomatoes, blanch in boiling water 2–3 minutes and peel. If using canned, drain off excess liquid and crush with a fork.
2. Crush the garlic clove lightly; chop the chili and the parsley.
3. In a frying pan, sauté the garlic and chili in the oil 2–3 minutes over low heat — don't let the garlic burn or it turns bitter.
4. Add the tomato, season with salt, and cook over low heat about 10 minutes. Remove the garlic.
5. Meanwhile, cook the penne al dente in salted water and drain.
6. Toss the pasta in the sauce, add the parsley, and serve with Pecorino if you like.