Penne Arrabbiata with Fresh Parsley

Bring a large pot of water to a boil. Add a pinch of salt and then the penne pasta. Cook according to the package instructions until al dente.

While the pasta is cooking, heat the olive oil in a large frying pan over medium heat. Add the finely chopped garlic and dried red chillies. Saute for 1-2 minutes until the garlic is golden and fragrant, ensuring it does not burn.

Add the chopped tomatoes to the garlic and chilli mixture, stir well. Cook for about 5-7 minutes until the tomatoes break down into a sauce. If the sauce becomes too thick, add a splash of water to adjust the consistency.

Drain the cooked penne pasta and add it directly to the sauce in the frying pan. Toss well to ensure the pasta is evenly coated with the tomato sauce.

Remove the frying pan from the heat. Stir in the chopped fresh parsley and grated Parmesan cheese, reserving some for garnish. Combine everything well.

Serve the pasta hot, garnished with the remaining grated Parmesan cheese and additional chopped parsley if desired.