Penne allArrabbiata

• Salt and black pepper to taste
• 1/4 cup extra virgin olive oil
• 3 garlic cloves, cut into chunks or slices
• 4 to 6 small dried chiles or hot red pepper flakes to taste
• 2 pounds plum tomatoes, cored and roughly chopped, or one 28-ounce can plum tomatoes, drained and chopped
• 1 pound penne, ziti, or other cut pasta
• Chopped fresh parsley leaves for garnish
• Freshly grated pecorino Romano cheese

1. Bring a large pot of water to a boil and add salt.
2. Put the olive oil in a large skillet over medium-high heat and add the garlic and chiles.
3. Cook, stirring occasionally, until the garlic is browned, 5 minutes or so.
4. Turn off the heat and wait a couple of minutes.
5. If you want the dish very hot, leave some or all of the chiles in the skillet; otherwise, remove some or all of them.
6. Turn the heat back to medium-high and add the tomatoes, along with some salt and pepper.
7. Cook, stirring occasionally, until the mixture becomes saucy, 10 to 15 minutes.
8. (After about 5 minutes, you can start to cook the pasta.)
9. Cook the pasta until it is tender but not mushy, then drain and sauce it.
10. Taste and adjust the seasoning, then garnish with parsley and cheese and serve.

salt, extra virgin olive oil, garlic, chiles, tomatoes, penne, parsley, freshly grated pecorino

Taken from www.epicurious.com/recipes/food/views/penne-all-arrabbiata-385913 (may not work)