Penne with Spicy Tomato Sauce
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1/4 to 1/2 tsp. red pepper flakes
- 2 Tbs. minced fresh flat-leaf parsley
- 1 1/2 lb. ripe plum tomatoes, peeled, seeded and chopped
- Salt, to taste
- 1 lb. dried penne
- 1/2 cup grated pecorino cheese
Bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until al dente (tender but firm to the bite), about 12 minutes or according to the package instructions. While the pasta is cooking, reheat the sauce gently over low heat.
Drain the pasta, reserving about 1/2 cup of the cooking water. Return the pasta to the warm pot. Add the sauce and toss. Add 1/4 cup of the pecorino cheese and toss again, adding some of the reserved water if needed to thin the sauce. Divide among warmed bowls. Top each portion with equal amounts of the remaining 1/4 cup cheese and the remaining 1 Tbs. parsley. Serve immediately.