Ingredients
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3 tablespoons kosher salt
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4 tablespoons extra virgin olive oil
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1/2 cup tomato paste
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1 1/2 cups tomatoes, chopped (like Pomi)
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1 lb penne pasta
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coarse sea salt, to taste (preferred brand ( Maldon)
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4 tablespoons extra virgin olive oil
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parmigiano-reggiano cheese, freshly grated
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1 tablespoon hot red pepper flakes
Instructions
- Bring 6 quarts of water to a boil in a large pot, and add 3 tablespoons kosher salt.
- Meanwhile, put 4 tablespoons olive oil in a large sauté pan over medium heat. 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.
- Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving 1/4 cup of the pasta water.
- Add 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 4 tablespoons olive oil, tossing well.
- Serve immediately, with freshly grated Parmigiano-Reggiano cheese on the side.