• 2 tablespoons extra virgin olive oil
• 1 fresh red chili, finely chopped
• 1 clove garlic, finely chopped
• 240 grams (1 can- 8.4 ounces ) peeled canned tomatoes
• salt, to taste
• 200 grams (7 ounces) ridged penne
• parsley, finely chopped
• Pecorino (or parmesan) cheese, grated

Instructions

1. Chop the garlic and chili.
2. Chop the canned peeled tomatoes or crashed them with a fork.
3. Over medium heat, warm the olive oil in a large pan.
4. Add the chopped garlic and chili and sauté for a couple of minutes or until the garlic becomes golden. Golden not burned!
5. Then add the tomatoes, stir and season with salt.
6. Simmer until reduced slightly, about 15 minutes.
7. Meanwhile, cook the pasta in boiling salted water. Follow your package cooking times.
8. Drain the pasta and add to the sauce.
9. Stir well and let it cook in the sauce for 1 minutes.
10. Remove from heat, sprinkle the penne all'arrabbiata with parsley and give it a quick stir.
11. Serve with a generous amount of grated Pecorino (or parmesan) cheese.
12. Enjoy!

Recipe via Aseasyasapplepie.com

2.  Goat Cheese Lemon Pasta with Kale

Super-fresh and full of flavor, this pasta dish should be added to your weekly rota pronto! Ingredients 12 ounces pasta (farfalle is great for this dish) 1 tablespoon olive oil 1 medium shallot, diced 2 cloves garlic, minced Dash of crushed red pepper flakes Zest of 1 large lemon Juice of 1 large lemon 1 small bunch kale (about 5 cups), coarsely chopped, stems removed 5 ounces goat cheese Salt and black pepper, to taste Instructions 1. Bring a large pot of water to boil. Salt the water and cook pasta according to package directions. 2. In a large skillet, heat the olive oil over medium-high heat. Add the shallot and garlic. Cook until tender, about 4-5 minutes. Add a dash of crushed red pepper flakes. Stir in the chopped kale. Stir and add the lemon zest and lemon juice. Cook until kale leaves are wilted and tender. 3. Carefully drain the pasta. Return to pot. Crumble the goat cheese over the hot pasta and stir until creamy. Add the kale/lemon mixture. Season with salt and black pepper, to taste. Serve immediately. Recipe via Twopeasandtheirpod.com

3. Cacio e Pepe

This recipe is pretty much proof that simpler IS always better. A true Italian classic, this one is also a total crowd-pleaser, so don't be afraid to serve it up if you are having guests over too. Ingredients 1 pound dried spaghetti pasta 3 tbsp. unsalted butter, cut into three pieces 1/2 cup of parmesan cheese, more for topping 1 tbsp. ground black pepper, more for topping Salt, to taste Instructions In a large pot, boil water and cook spaghetti according to instructions on the box. Remove and drain well. Place pasta and large bowl and place the bits of butter on top and toss to melt. Toss with parmesan cheese, ground black pepper and (if needed) salt. Enjoy! Recipe via Tablefortwoblog.com