Penne all’Arrabbiata

• 3 tablespoons kosher saltsalt
• 4 tablespoons extra-virgin olive oil, plus 4 more tablespoonsolive-oil
• 1/2 cup tomato pastetomato-paste
• 1 tablespoon hot red-pepper flakes
• 1 1/2 cups chopped tomatoes, like Pomìtomato
• 1 pound penne
• Maldon or other flaky sea saltsalt
• Freshly grated Parmigiano-Reggiano for servingparmesan

1. 01Bring 6 quarts of water to a boil in a large pot, and add 3 tablespoons kosher salt.
2. 02Meanwhile, put 4 tablespoons olive oil in a large sauté pan over medium heat, and then add the tomato paste and pepper flakes; reduce the heat to low and stir just until fragrant, about 4 minutes. Stir in the tomatoes, and remove from the heat.
3. 03Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving 1/4 cup of the pasta water.
4. 04Add the pasta and the reserved pasta water to the tomato sauce, stir and toss over medium heat until the pasta is well coated. Season with salt if necessary, then add the remaining oil, tossing well. Serve immediately, with grated Parmigiano-Reggiano on the side.

Calories

469 kcal

Protein

11 g

Fat

20 g

Saturated fat

3 g

Carbs

62 g

Fiber

4 g

Sugar

6 g

Sodium

358 mg

Cholesterol

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