Penne Al Arabiatta

This is an absolutely wonderful recipe stolen and adapted from a 4$ book called  "Mmm...pasta"- and no, I didn't buy it, but my roommate did after spending a little too long in the TJ Maxx checkout line. It has a nice little section for vegetarian pastas, and I'm trying them one by one. This particular recipe is an adaptation of the original, retaining the flavour profile but changing up the quantities to suit a 2 person meal.
Arabiatta is literally an angry red sauce - I find marinara too sweet and most tomato-basil sauces too bland. This is also a great pasta to make when you don't want to pay attention to your pot, and you just want something to simmer and you can come back and stir it once or twice, but focus on something else.

Ingredients:

-1 can of San Marzano tomatoes/Italian Plum Tomatoes (Do not use the regular diced or crushed tomatoes, you lose half the flavour by skipping this)
- Three big cloves of garlic, slit into quarters and slightly crushed
- Three or four dried red chillies or crushed red pepper flakes
- 1 tsp of black whole peppercorns
- 2/3 cup of dry white wine (most white table wines will do, but the driest possible - use either Pinot Grigios, Chardonnays or Sauvignon Blancs - do not use Rieslings or Moscatos or anything sweet)
- Olive oil for flavour and to cook
- Flat leaf or curly parsley (whichever you prefer) for flavour and garnish
- Parmesan cheese
- Rigatoni or ridged penne (so it will absorb the saucy goodness)

1. Add the olive oil into a saucepan and heat it till it's almost ready to smoke and then turn the heat down to medium-low
2. Add the garlic cloves in, and let them brown - crush them down into the oil so the garlicky goodness oozes out, and remove the garlic cloves and throw them out.
3. Add the can of San Marzano tomatoes and allow to cook for 15 minutes, till the tomatoes cook down and the oil begins to separate (you only need to watch this two or three times and give it a quick stir)
4. When the tomatoes have cooked down, add salt, chillies, black peppercorns and the white wine and allow to reduce (this takes about 5 minutes - turn the heat up to medium-high at this point)
5. Cook the penne pasta for about 10-11 minutes in salted boiling water and set aside.
6. Add half the chopped parsley into the sauce, add a little more wine to liquefy the sauce.
7. Combine the pasta in the sauce, toss to coat - add the rest of the parsley and shave parmesan on top!