# 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 