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Penne all’Arrabbiata

The New York Times
  • 30 minutes
  • Serves 6

INGREDIENTS

1 1/2 cups

Tomatoes

1/2 cup

Tomato paste

1 lb

Penne

3 tbsp

Kosher salt

1

Maldon or other flaky sea salt

1 tbsp

Red-pepper flakes, hot

4 tbsp

Olive oil, extra-virgin

1

Parmigiano-reggiano