Batali's Simple Penne All Arrabbiata

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Entered for safekeeping, from ny times magazine food and drink issue, october 20, 2013. mario batali wrote that this is one of his favorite late night dishes; it came from his cookbook, molto gusto"."

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Steps

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Bring 6 quarts of water to a boil in a large pot , and add 3 tablespoons kosher salt.

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Meanwhile , put 4 tablespoons olive oil in a large saut pan over medium heat.

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Add the tomato paste and pepper flakes.

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Reduce the heat to low and stir just until fragrant , about 4 minutes.

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Stir in the tomatoes , and remove from the heat.

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Drop the pasta into the boiling water , and cook until al dente.

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Drain the pasta , reserving 1 / 4 cup of the pasta water.

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Add the pasta and the reserved pasta water to the tomato sauce , stir and toss over medium heat until the pasta is well coated.

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Season with salt if necessary , then add 4 tablespoons olive oil , tossing well.

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Serve immediately , with freshly grated parmigiano-reggiano cheese on the side.

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Ingredients

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kosher salt, extra virgin olive oil, tomato paste, hot red pepper flakes, tomatoes, penne pasta, coarse sea salt, parmigiano-reggiano cheese