This, Mario Batali wrote in 2013 in The Times, is one of his late-penne favorites. Its uncomplicated nature lends itself to an after-midnight feast. It’s basically pasta with tomato sauce and cheese, but red pepper flakes give the sauce a delicious kick.
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Stir in the tomatoes, and remove from the heat. Drop the pasta into the boiling water, and cook until al dente.
4 cup of the pasta water. Add the pasta and the reserved pasta water to the tomato sauce, stir and toss over medium heat until the pasta is well coated. Season with salt if necessary, then add the remaining oil, tossing well. Serve immediately, with grated Parmigiano-Reggiano on the side. About UsNYT Cooking is a subscription service of The New York Times.