Salt your pasta water generously. Bring a large pot of water to a rolling boil and add enough salt so it tastes like the sea. This seasons the pasta from the inside out.

Cook the penne. Add the penne and cook until just shy of al dente, usually 1 minute less than package instructions. Reserve about 1 cup of pasta water before draining.

Warm the olive oil. In a large skillet or sauté pan, heat the olive oil over medium heat. You want it hot but not smoking.

Bloom the garlic and chili flakes. Add the sliced garlic and red pepper flakes. Stir gently for 60–90 seconds until the garlic turns lightly golden and fragrant. Don’t let it brown too much or it will taste bitter.

Add the tomato elements. Stir in the tomato paste and cook for 30 seconds to caramelize slightly. Pour in the crushed tomatoes and a pinch of salt. Bring to a steady simmer.

Simmer and reduce. Let the sauce bubble gently for 8–10 minutes, stirring occasionally. It should thicken slightly and taste bright but rounded.

Taste and adjust. Add more salt or chili flakes if needed. If it tastes sharp, a splash of reserved pasta water can soften the acidity.

Combine pasta and sauce. Add the drained penne to the pan. Toss well, adding splashes of pasta water as needed to help the sauce cling and turn glossy.

Finish with herbs and pepper. Turn off the heat and fold in chopped parsley and torn basil. Add freshly ground black pepper to taste.

Serve hot. Plate the pasta and finish with a drizzle of olive oil. Top with grated Pecorino or Parmesan if you like.