Penne all'Arrabbiata

• Recipe by Celestino Drago

Ingredients

1. 1 pound penne
2. 1/4 cup plus 2 tablespoons extra-virgin olive oil
3. 6 garlic cloves, minced
4. 2 teaspoons crushed red pepper
5. One 28-ounce can crushed tomatoes
6. 1 teaspoon dried oregano
7. Salt
8. 2 tablespoons chopped flat-leaf parsley
9. Freshly grated pecorino cheese, for serving

Directions

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