Ingredients
1 tablespoon Kosher salt
4 + 4 tablespoon Olive oil
1/2 cup tomato paste
1 tablespoon red pepper
1 1/2 cup tomatoes
1 1/2 cups Pomi tomatoes
1 pound Penne pasta
1 Parmigiano-Reggiano, freshly grated for serving
Preparation
Bring 6 quarts of water to a boil in a large pot, and add 1 tablespoons kosher salt.
Meanwhile, 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.
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 the remaining oil, tossing well. Serve immediately, with grated Parmigiano-Reggiano on the side.
