Set out a scale and the equipment for Penne arrabbiata. Heat to medium-high heat, pan about 375°F / 190°C and give it 5 minutes so the surface is actually hot. Weigh dry spaghetti, canned crushed tomato, garlic, chili flakes, olive oil, flat-leaf parsley, parmesan, kosher salt. Penne arrabbiata is cooked in Rome as its own plate, not as a copy of a restaurant menu. Fry garlic and chili in olive oil, simmer the tomato until it tightens, and toss the pasta through it. Penne is the usual shape. Spaghetti is the noodle this pantry weighs. Amounts are for 4 from foods this library can count.
