Linguine Arrabbiata

Cook Pete's Linguine until al dente in salted boiling water. Drain and set aside.

In a saucepan, heat olive oil over medium heat.

Sauté minced garlic and red pepper flakes until fragrant and golden.

Add crushed tomatoes to the saucepan, stirring to combine.

Simmer the sauce for a few minutes to meld the flavors.

Season the Arrabbiata sauce with salt and black pepper.

Toss the cooked linguine in the sauce until coated.

Garnish with chopped parsley and top with pecorino romano cheese, if desired.