# What You'll Need:
→ Pasta
01 - 14 oz penne rigate
→ Sauce
02 - 3 tbsp extra virgin olive oil
03 - 4 large garlic cloves, thinly sliced
04 - 1 to 2 tsp red chili flakes, adjusted to taste
05 - 28 oz 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
# Steps:
01 - Bring a large pot of salted water to a boil. Add penne and cook until al dente according to package directions. Reserve ½ cup of 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 without browning the garlic.
03 - Add crushed tomatoes, sea salt, and black pepper to the skillet. Simmer uncovered for 12 to 15 minutes, stirring occasionally, until the sauce thickens slightly.
04 - Add the drained penne to the sauce and toss to combine. Add reserved pasta water as needed to loosen the sauce and ensure even coating.
05 - Remove from heat, stir in chopped parsley, and drizzle with extra virgin olive oil. Serve immediately, garnished with additional parsley if desired.
