Penne with marinara

• 400 g penne pasta
• 24 oz store-bought marinara sauceone standard jar, about 680g
• 60 g parmesan cheesefinely grated
• 1 tbs kosher saltfor the pasta water
• ½ tsp black pepperfreshly ground

1. 1

   Bring a large pot of water to a rolling boil over high heat. Add the kosher salt — the water should taste pleasantly salty.

   Tip: Salting the pasta water is the single most impactful thing you can do for flavor in this recipe. Don't skip it.

2. 2

   Add the penne and cook according to package directions until al dente, usually 10-11 minutes. Before draining, scoop out about 120ml (½ cup) of starchy pasta water and set it aside.

   Tip: Al dente means the pasta should have just a tiny bit of bite left — it'll finish cooking in the sauce.

3. 3

   Drain the pasta through a colander, then return it to the pot over low heat. Pour in the marinara sauce and toss to coat, adding a splash of the reserved pasta water to loosen things up if the sauce looks too thick. Heat for 1-2 minutes until everything is piping hot.

   Tip: The starchy pasta water helps the sauce cling to every piece of penne — add it a little at a time.

4. 4

   Divide into bowls, top generously with grated parmesan, and finish with a crack of black pepper. Serve immediately.

• large pot (6-liter (6-quart))
• colander

Per serving

Nutritional values are estimates only.