Penne all Arrabbiata

Method

1. Bring a large pot of well-salted water to a rolling boil and cook the pasta until just al dente, reserving a mug of the starchy water.
2. Warm the olive oil with the garlic until fragrant, then build the sauce around the penne rigate.
3. Loosen the sauce with a ladle of pasta water so it turns glossy and clings to a spoon.
4. Toss the drained pasta through the sauce off the heat, finish with cheese and herbs, and serve at once.