Spaghetti all'Arrabbiata
Serves 4
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1/4 to 1/2 teaspoon chili flakes
1 teaspoon minced Italian parsley
4 cups canned chopped Italian plum tomatoes
2 tablespoons plus ½ teaspoon salt
1 pound spaghetti
3/4 cup freshly grated Pecorino Romano (optional)
Heat 2 tablespoons of the olive oil in a 14-inch skillet over medium-high heat. Add the garlic, chili, and parsley, and cook 30 seconds, or until aromatic.
Fold in the tomatoes and 1/2 teaspoon of the salt. Cook over medium heat 20 minutes, covered, stirring once in a while.
Meanwhile, bring 5 quarts of water to a boil. Add the spaghetti and the remaining 2 tablespoons of salt. Cook until al dente, then drain, reserving 3/4 cup of the pasta cooking water.
Add the spaghetti, Pecorino, and the reserved pasta cooking water to the sauce in the skillet. Cook 1 minute, stirring; the sauce should coat the spaghetti; cook a few seconds longer if it does not. Serve hot.