Ingredients:

  • 4 tbsp (60ml) Extra virgin olive oil
  • 4 Large garlic cloves, thinly sliced
  • 1/2 tsp (1g) Red pepper flakes
  • 28 oz (800g) Can of San Marzano whole peeled tomatoes
  • 1 tsp (6g) Sea salt
  • 1 tsp (4g) Granulated sugar
  • 1 large sprig of Fresh basil
  • 1 lb (454g) Penne rigate
  • 1/2 cup (120ml) Reserved pasta cooking water
  • 1/4 cup (25g) Fresh basil leaves, chiffonade
  • 1/4 cup (25g) Freshly grated Parmigiano-Reggiano

Instructions:

  1. Pour the canned San Marzano tomatoes into a bowl and crush them by hand or with a fork until they reach a chunky, rustic consistency. Set a large pot of heavily salted water to boil.
  2. Using the 'cold-start' method, place the extra virgin olive oil and thinly sliced garlic into a wide 12-inch skillet. Turn the heat to medium-low, allowing the garlic to soften and infuse the oil without browning.
  3. Once the garlic is translucent and fragrant, add the red pepper flakes and the crushed tomatoes. Add the sea salt, sugar, and the whole basil sprig. Simmer over medium heat for 15 minutes.
  4. Cook the penne rigate in the boiling water until it is approximately 2 minutes away from being al dente.
  5. Transfer the pasta directly into the sauce skillet using a slotted spoon. Pour in 1/2 cup of reserved starchy pasta water.
  6. Increase heat to high and toss vigorously. The starches in the water will emulsify with the olive oil to create a thick, velvety glaze that clings to the pasta ridges.
  7. Remove the whole basil sprig. Garnish with fresh basil chiffonade and freshly grated Parmigiano-Reggiano before serving immediately.