Bring a large pot of salted water to a boil. Drop in the penne and cook until al dente. Reserve a mugful of pasta water. Drain and set aside.

While the pasta cooks, heat olive oil in a skillet over medium heat. Add sliced garlic and sauté until it just starts to turn golden—don’t burn it, or you’ll taste the smoke alarm in your mouth.

Stir in red pepper flakes. Let them wake up for about 30 seconds, filling your kitchen with a spicy aroma you’ll pretend was intentional.

Pour in crushed tomatoes. Simmer gently for 8–10 minutes, until the sauce thickens slightly and the flavors mingle like old friends at a dinner party.

Season with salt. If the sauce tastes a touch too acidic, a pinch of sugar helps balance it (yep, tiny trick). If you like extra brightness, stir in a bit of lemon zest or chopped herbs.

Toss the cooked penne into the sauce with a splash of the reserved pasta water to loosen it if needed. Mix until everything glistens and clings to the pasta.

Serve immediately with chopped parsley or basil on top. For options, finish with grated Parmigiano-Reggiano if you’re into cheesy, salty goodness.