An uncomplicated, full-of-flavor pasta dish with tomato sauce and cheese, but red pepper flakes give the sauce a delicious kick. Start to finish 30 minutes.
Ingredients
- 3 tablespoons kosher salt
- 4 tablespoons extra-virgin olive oil, plus 4 more tablespoons
- ½ cup tomato paste
- 1 tablespoon hot red-pepper flakes
- 1 ½ cups chopped tomatoes, like Pomì
- 1 pound penne
- Flaky sea salt
- Freshly grated Parmigiano-Reggiano for serving
Directions
- Bring 6 quarts of water to a boil in a large pot, and add 3 tablespoons kosher salt.
- Meanwhile, put 4 tablespoons olive oil in a large sauté pan over medium heat, and then add the tomato paste and pepper flakes; reduce the heat to low and stir just until fragrant, about 4 minutes.
- Stir in the tomatoes, and remove from the heat.
- Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving 1/4 cup of the pasta water.
- Add the pasta and the reserved pasta water to the tomato sauce, stir and toss over medium heat until the pasta is well coated.
- Season with salt if necessary, then add the remaining oil, tossing well.
- Serve immediately, with grated Parmigiano-Reggiano on the side.
