Artist’s Arrabbiata (Sarah Leah Chase)

1/3 cup plus 2 T fruity olive oil

6 large cloves garlic, peeled and cut into course slivers

1/2 to 1 tsp dried red pepper flakes

12 ripe plum tomatoes, cut into quarters

salt to taste

4 oz pancetta (optional)

12 oz penne

1 cup grated Parmesan

Heat 1/3 cup olive oil in a skillet over med-high heat. Add garlic and saute until golden, 3-5 minutes. Stir in the red pepper flakes and cook 1 minute more. Add the tomatoes and simmer over med heat, stirring occasionally, until the tomatoes cook down and the sauce has thickened, about 15 minutes. Season to taste with salt. If adding pancetta, cook in a skillet over med heat until crisp, 10-12 minutes. Drain, the crumble. Cook the penne in a large pot of salted boiling water until al dente. Drain and toss with the remaining 2 T olive oil. Top with sauce, pancetta and Parmesan.

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