Penne with Pomodoro Cotto

1. Prepare Pasta Water

Fill a large 6-quart pot with water, season it with 3 tablespoons of kosher salt, and bring it to a rolling boil.

2. Cook Garlic

In another large pot, heat 3 tablespoons of extra virgin olive oil over medium heat and add 4 thinly sliced garlic cloves. Cook gently until the garlic turns lightly golden, about 1 to 2 minutes.

3. Simmer Tomatoes

Pour in 2 cups of Pomì chopped tomatoes with the garlic and season with Maldon salt and freshly ground black pepper. Simmer on medium-low heat for about 5 minutes until the sauce thickens slightly.

4. Cook Penne

Cook the penne pasta in the boiling water until just al dente, stirring occasionally. Reserve about ½ cup of the pasta cooking water before draining.

5. Combine and Finish

Combine the cooked penne with the tomato sauce in the pot, adding about ¼ cup of the reserved pasta water. Stir over medium heat until the pasta is coated with the sauce. Adjust sauce thickness with additional pasta water if necessary. Stir in the remaining 3 tablespoons of extra virgin olive oil and serve immediately with freshly grated Parmigiano-Reggiano cheese on the side.