# What You 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, adjust to taste
05 - 28 oz canned peeled whole tomatoes, crushed
06 - 1 tsp sea salt
07 - ½ tsp freshly ground black pepper
→ Finishing
08 - 2 tbsp fresh flat-leaf parsley, finely chopped
09 - Extra virgin olive oil, for drizzling
# Directions:
01 - Bring a large pot of salted water to a boil. Add penne and cook until al dente according to package instructions. Reserve ½ cup pasta water and drain.
02 - Heat olive oil in a large skillet over medium heat. Add sliced garlic and red chili flakes. Sauté gently for about 1 minute until fragrant but not browned.
03 - Add crushed tomatoes, sea salt, and black pepper. Simmer uncovered for 12–15 minutes, stirring occasionally, until slightly thickened.
04 - Add drained penne to skillet and toss to combine. Add reserved pasta water as needed to loosen the sauce and coat pasta evenly.
05 - Remove from heat. Stir in chopped parsley and drizzle with extra olive oil. Serve immediately, garnished with additional parsley if desired.
