Silvano Marchetto's Penne All'Arrabiata

• 1/4 cup Tuscan extravirgin olive oil
• 2 whole cloves garlic
• 1 chopped clove garlic
• 1 16-ounce can imported Italian plum tomatoes
• 10 leaves fresh basil
• 1 whole dried hot red chili pepper
• Salt and freshly ground black pepper to taste
• 1 pound penne (short tubular pasta)
• 1 tablespoon salt

1. Over medium heat, brown the 2 garlic cloves in the olive oil.
2. When thoroughly brown, remove and discard.
3. Add the chopped garlic clove and let sizzle for a moment, watching carefully that it doesn't burn.
4. Add tomatoes and their juice to the garlic in the pan, breaking up the tomatoes with a fork.
5. Leave to cook for 10 minutes to reduce the sauce slightly.
6. While tomatoes are cooking, wash and dry the basil leaves and cut into ribbons.
7. Cut the whole chili pepper in half and discard the seeds.
8. Chop the pepper roughly.
9. Add chili pepper and basil to the sauce in the pan, stir well and taste for seasoning, adding salt and pepper if desired.
10. Leave to simmer over low heat while preparing pasta.
11. Bring 4 quarts of water to a rolling boil.
12. Add 1 tablespoon of salt and when water reboils, add pasta all at once.
13. Stir vigorously with a long-handled wooden spoon or fork to bring quickly back to a boil.
14. Cook until done.
15. Drain and turn into a warmed serving bowl.
16. Dress with the sauce and serve immediately.

extravirgin olive oil, garlic, clove garlic, tomatoes, basil, red chili pepper, salt, penne, salt

Taken from cooking.nytimes.com/recipes/3388 (may not work)