Spaghetti all'Arrabbiata

Method

1. Heat a generous amount of olive oil in a large pan.
2. Finely chop the garlic and add it to the oil along with a piece of fresh chili pepper.
3. Add the stems of the parsley (the tough parts) to the oil and let them infuse; later remove them.
4. Meanwhile, bring a pot of salted water to a boil and cook the spaghetti until al dente.
5. Chop the Casalino tomatoes into small pieces. The tomato will break down easily.
6. Add the chopped tomatoes to the garlic-chili oil and let them cook down, stirring occasionally, until they form a creamy sauce.
7. Before draining the pasta, reserve a cup of pasta cooking water.
8. When the pasta is al dente, transfer it directly to the tomato sauce pan, adding a splash of pasta water if needed.
9. Remove the pan from the heat and toss the pasta vigorously to emulsify the sauce.
10. Finely chop the parsley leaves and add them to the pasta.
11. Optionally, grate some lemon zest over the pasta for freshness.
12. Serve immediately, with extra chili on the side if desired.