Fill a large pot with water, add a generous pinch of salt, and bring it to a boil over high heat.

Once the water is boiling, add the penne pasta and cook according to the package instructions until al dente.

Al dente means the pasta should be cooked through but still have a slight firmness to it. This usually takes around 10-12 minutes.

Once cooked, drain the pasta and set it aside.

In a large skillet or saucepan, heat the olive oil over medium heat.

Add the minced garlic, stems of parsley and red pepper flakes to the skillet. Sauté for about 1-2 minutes, or until the garlic becomes fragrant and golden brown. Be careful not to burn the garlic.

Take out the parsley stems and pour in the canned diced tomatoes and stir well to combine with the garlic and red pepper flakes.

Add the dried oregano, salt, and black pepper to the sauce. Stir to combine.

Allow the sauce to simmer over medium-low heat for about 15-20 minutes, stirring occasionally, until it has thickened slightly and the flavors have melded together.

Once the sauce has reached the desired consistency, add the cooked penne pasta to the skillet.

Gently toss the pasta in the sauce until it is well coated and heated through. If the sauce seems too thick, you can add a splash of pasta cooking water to loosen it up.

Once the pasta is fully coated in the arrabbiata sauce , remove the skillet from the heat.

Transfer the penne all'arrabbiata to serving plates or bowls.

Garnish with freshly chopped basil leaves and grated Parmesan cheese, if desired.

Serve hot and enjoy this deliciously spicy Italian pasta dish!