Penne all'Arrabbiata

Bring a large pot of water to a boil and season generously with Salt. Add the Penne and cook until just al dente according to package directions; reserve about 1 cup of the starchy pasta water, then drain the pasta.

While the pasta cooks, warm a large skillet over medium heat and add Extra-virgin olive oil.

Add sliced or lightly crushed Garlic cloves and the Dried red chilies (peperoncini) to the oil and sauté gently until the garlic is fragrant and just turning golden (be careful not to burn it).

Pour in the Canned whole peeled tomatoes, breaking the tomatoes up with your spoon or hands; bring the sauce to a simmer and let it cook for 8–10 minutes to concentrate the flavors. Season to taste with Fine sea salt.

If the sauce becomes too thick, loosen it with a splash of the reserved pasta water. Add the drained penne to the skillet and toss thoroughly, allowing the sauce to cling to the pasta; add more pasta water as needed to create a silky coating.

Stir in chopped Fresh flat-leaf parsley for brightness, then remove from heat and grate in plenty of Pecorino Romano. Toss once more to combine, adjust seasoning, and serve immediately.