Pasta Arrabiata

Ingredients

• 28 oz can peeled tomatoes
• 1/4 cup olive oil
• 1/4 cup stemmed pepperoncini
• 2 tbsp tomato paste
• 1 clove garlic
• 1 tsp red pepper flakes
• 4-5 anchovy fillets, rinsed and patted dry
• 1/2 tsp paprika
• Salt and pepper
• 1/4 cup grated Romano cheese + extra for serving
• Package of penne rigate

Preparation and Cooking

• Pulse peeled tomatoes and their juice briefly
• Combine tomato paste, garlic, pepperoncini, anchovies, and half olive oil in blender until smoothish
• Heat this mixture with remaining oil, red pepper flakes, paprika, and 1/2 tsp of salt over medium-low heat for 7-8 minutes -- deep red in colour
• Add in pulsed tomatoes and Romano cheese
• Simmer 20 minutes until sauce is thickened
• Reserve 1/2 of water penne is cooked in to add liquidity to the combination of al dente penne and sauce if needed, serve with additional Romano cheese