Penne all'Arrabbiata

• 1 pound penne
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 6 garlic cloves, minced
• 2 teaspoons crushed red pepper
• One 28-ounce can crushed tomatoes
• 1 teaspoon dried oregano
• Salt
• 2 tablespoons chopped flat-leaf parsley
• Freshly grated pecorino cheese, for serving

1. In a large pot of boiling salted water, cook the penne until al dente.
2. Meanwhile, in a large, deep skillet, heat 1/4 cup of the olive oil.
3. Add the garlic and crushed red pepper and cook over moderate heat until golden and fragrant, about 3 minutes.
4. Add the crushed tomatoes, oregano and a pinch of salt and bring to a boil.
5. Simmer over moderate heat, stirring occasionally, until slightly reduced, about 8 minutes.
6. Drain the penne, reserving 1/3 cup of the pasta cooking water.
7. Add the penne to the skillet and toss well.
8. Add the reserved pasta cooking water, the remaining 2 tablespoons of olive oil and the parsley, season with salt and stir well.
9. Transfer the pasta to shallow bowls and serve with the pecorino cheese.

penne, extravirgin olive oil, garlic, red pepper, tomatoes, oregano, salt, flatleaf, freshly grated pecorino cheese

Taken from www.foodandwine.com/recipes/penne-allarrabbiata (may not work)