Steps
- Heat 4 tablespoons of olive oil over medium heat. Stir 3 minced garlic cloves for 10 seconds. Add 1 finely chopped red cayenne chili and ½ teaspoon of chili flakes; cook for 1 minute.
- Add 800g of canned crushed tomatoes, 1¼ teaspoons of kosher salt, and ¼ teaspoon of black pepper. Rinse the cans with a splash of water and add it.
- Simmer for 15 minutes, stirring occasionally. Add a little sugar if the tomatoes taste sour.
- Meanwhile, cook 400g of penne in boiling salted water according to the package directions. Reserve some cooking water, then drain.
- Toss the pasta with the sauce over low heat, adding enough reserved water to make it coat the pasta. Serve immediately.