Slice the garlic and chilli. Depending on your preference, you can take the seeds out or leave them in. Add the San Marzano tomatoes with the tomato liquid from the can to a bowl. Break up the tomatoes using your hand.

Add a generous sip of extra virgin olive oil to a pan, and add the garlic and chilli. Heat together to allow to the oil to infuse with flavour.

When the garlic is turning translucent, add the tomato sauce. Season with some salt. Next, let the sauce simmer for at least half an hour on medium heat.

Cook the pasta to package instructions. You want to stop the cooking process a minute before the penne reaches al dente consistency, so you can finish cooking the pasta in the arrabbiata sauce.

Transfer the penne to the sauce, and add cooking water from the pasta to thin the sauce. Cook the pasta in the sauce until al dente. Check for seasoning, and you are ready to enjoy this beautiful dish!