• Bring a large pot of water to a boil. Once the water comes to a boil, add a tablespoon of salt and stir. Add the Penne pasta and cook until al dente.
• While the pasta cooks, heat ¼ cup olive oil in a large skillet.
• Add the chopped chili pepper and the garlic clove that's cut in half. Cook for a minute or two, stirring to infuse the flavors into the olive oil. Remove garlic cloves from the skillet.
• Add the minced garlic and cook until fragrant, about another minute.
• Stir in the crushed tomatoes. season with salt na pepper. Heat until sauce is hot and bubbly.
• Use a slotted spoon to scoop penne from the boiling water and add the pasta to the tomato sauce in the skillet.
• Stir to combine adding a ladle or two of the pasta water to the sauce in the skillet.
• Allow sauce to simmer for 2-3 minutes.
• Add remaining chopped parsley to the skillet and half the Parmesan cheese. Stir to combine all the ingredients and incorporate it into the sauce.

To Serve:

• Place the pasta with the sauce on a plate and drizzle with a little olive oil. Top with a generous sprinkle of Parmesan cheese and some freshly chopped parsley as a garnish to serve.
• Serve with freshly baked bread and a crisp green salad to round out the meal.