Get the water boiling! Bring a large pot of generously salted water to a rolling boil—think of it as the ocean for your pasta!

Warm up that beautiful olive oil. In a large skillet over medium heat, pour in the extra virgin olive oil and let it gently heat up.

Add the garlic magic. Toss in the sliced garlic and red pepper flakes. Stir gently until the garlic turns golden and fragrant (about 1-2 minutes)—don't let it burn, or it'll turn bitter!

Crush those tomatoes with love. Add the canned San Marzano tomatoes, crushing them by hand for chunky texture (or use a wooden spoon). Season with a pinch of salt and black pepper.

Let the sauce simmer and sing. Reduce heat to low and let the sauce bubble gently for 15-20 minutes, stirring occasionally. The flavors will meld into spicy perfection!

Cook the penne perfectly. Add the penne to the boiling water and cook until al dente (follow package instructions, usually 10-12 minutes).

Save that starchy gold! Before draining, reserve about 1 cup of pasta water—it's your secret weapon for silky sauce.

Drain and unite! Drain the penne and add it directly to the skillet with the sauce. Toss everything together over medium heat.

Add pasta water for creaminess. Splash in reserved pasta water a little at a time until the sauce coats the pasta beautifully and looks glossy.

Finish with freshness! Turn off the heat, tear in fresh basil (and parsley if using), give a final toss, and serve hot with grated cheese on top. Buon appetito!