Steps

1. Finely mince the garlic, chop the chili pepper finely, and coarsely chop the parsley.
   🕒 01:13
2. Pour olive oil into a frying pan. Do not turn on the heat yet.
   🕒 01:51
3. Add the minced garlic and turn on the heat.
   🕒 02:07
4. Heat gently over low heat to infuse the oil with garlic aroma. (Key Tip!) Gently heating from a cold start allows the garlic to release its moisture and flavor into the oil.
   🕒 03:11
5. Add the finely chopped chili pepper and infuse the oil with its aroma to your desired spiciness.
   🕒 04:51
6. Once the garlic is lightly colored, add the coarsely chopped parsley to enhance the aroma.
   🕒 05:16
7. Add a small amount of pasta cooking water to prevent burning, then turn off the heat and set aside until the pasta is ready (Peperoncino sauce).
   🕒 05:35
8. Continue heating the garlic for the Arrabbiata sauce until it starts to color.
   🕒 05:50
9. Once colored, add the diced tomato can (300g) and fry it in the oil with a wooden spoon. (Key Tip!) Frying tomatoes in oil enhances their sweetness.
   🕒 06:01
10. Season with a pinch of salt to adjust the flavor. This completes the seasoning for the sauce.
    🕒 06:55
11. Bring a large pot of water to a boil and cook spaghetti (160g) for 9 minutes and penne (100g) for 11 minutes.
    🕒 02:25
12. Add the cooked spaghetti to the peperoncino sauce and toss to combine.
    🕒 08:54
13. Plate and serve. It's done!
    🕒 09:21
14. Add the cooked penne to the Arrabbiata sauce, add a little pasta cooking water, and toss to combine.
    🕒 09:35
15. Plate and serve. It's done!
    🕒 09:48