PENNE ALL’ ARRABBIATA (from rabbia, “angry” in Italian, about 6 cups, enough for 1 pound of pasta serving four as a main course)

3 tablespoons olive oil

4 garlic cloves, minced

1-¼ teaspoons red pepper flakes

6 cups Mario’s marinara or two 28 ounce cans whole tomatoes (Roma, or plum, tomatoes preferred) in juice (not puree), drained (juice reserved) and chopped

1-¼ teaspoons salt, plus

1 pound penne

fresh calamari or shrimp (or both), optional

1/3 cup chopped fresh basil or flat leaf parsley

1. Heat oil in a 5 to 6 quart pot over moderately high heat. Add garlic and red pepper flakes and cook, stirring, until garlic is golden, about 1 minute. Stir in the marinara (or the tomatoes, with their juice) and salt, bring to a simmer, and simmer, uncovered, stirring occasionally, until the marinara is heated through, about 10 minutes. (If you are using tomatoes and juice, simmer until sauce thickens, 35 to 40 minutes. Sauce can be made to this point up to 1 week ahead and refrigerated in an airtight container. It can also be frozen for up to 2 months.)

2. Bring a large pot of water to a rolling boil, add 1 tablespoon salt and the penne. Start timing after water returns to a boil and cook until al dente, 11 to 12 minutes for Barilla (If you are using another brand of dried pasta, follow instructions on box). Reserve ½ cup pasta cooking water and drain the penne.

2. If you are using calamari and/or shrimp, toss them into the sauce and simmer until they are just cooked through, only a minute or two. Stir in basil and serve immediately over penne, adding pasta water if necessary to loosen the sauce.

adapted from The Gourmet Cookbook