Pasta "Arrabbiata"

Ingredients:

• 450 g bucatini pasta
• 3 tbsp olive oil + extra for drizzling
• 4 cloves garlic, chopped
• 3 tablespoons chopped marinated Calabrian chili peppers
• 2 cans of 400g canned cherry tomatoes
• 1/4 cup chopped fresh parsley

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Set aside 0.5 cups of the water and discard the rest.
2. Meanwhile, heat the olive oil in a separate large saucepan over medium-high heat. Add the garlic and cook, stirring, until light golden brown, about 3 minutes. Add 2 tablespoons of chili powder and cook, stirring, until the oil turns red, about 1 minute. Add the cherry tomatoes and 1 cup of water and simmer, stirring occasionally, until thickened, about 20 minutes.
3. Add the pasta, reserved cooking water, parsley, and the remaining 1 tablespoon of chili to the sauce. Cook, stirring, until the pasta is well coated, about 1 minute; season with salt to taste. Divide among plates and drizzle with olive oil.