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  • 6,122 Ratings
Celestino Drago
February 2004

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Recipe Summary

total:
30 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot of boiling salted water, cook the penne until al dente.

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  • 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.

  • 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.

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