1. Raise the tomatoes from their liquid, chop them roughly, and place them in a bowl with a pinch of salt.

For the Soup

1. Peel and crush the garlic, then cut the chili peppers in half, discard the seeds, and mince the pepper pulp.
2. Sauté the garlic in a pan with 2 tbsp of extra-virgin olive oil until pale golden.
3. Add the chili peppers and sauté for one more minute.
4. Add the tomatoes and cook for 10 more minutes over medium heat, stirring as needed.
5. Add another 2 tbsp of extra-virgin olive oil and salt to taste.

For the Pasta

1. Bring 5 qt of water to a boil and add 4.5 tbsp of cooking salt.
2. Cook the pasta until al dente.
3. Toss the pasta with the Arrabbiata sauce and sauté over high heat for a few minutes, stirring continuously.
4. Add a few tbsp of cooking water if needed.

For Serving

1. Toss the Arrabbiata pasta with fresh, minced parsley and serve.