Place a large pot of water on the stove and bring it to a rolling boil over medium-high heat.

Meanwhile, mince 2 garlic cloves and finely chop 1 or 2 red chilis (depending on how spicy you want it).

In a saucepan, heat 2 tablespoons extra virgin olive oil over medium heat. Add the minced garlic and chopped chilis and sauté until the garlic turns light golden and is fragrant, about 1 minute — do not let it burn.

Add the 15 ounces tomato puree to the saucepan. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a gentle simmer, then reduce the heat to low–medium and cook uncovered for about 30 minutes, stirring occasionally.

When the pot of water is boiling, add 14 ounces whole-grain penne and cook according to the package instructions until al dente.

Before draining the pasta, reserve about 1 cup of the pasta cooking water. Drain the pasta.

Add the drained pasta to the tomato sauce and toss gently over low heat to combine. If the pasta seems dry, add the reserved pasta water gradually, a little at a time, until the sauce reaches your desired consistency.

Remove from heat, sprinkle with fresh finely chopped parsley and, if using, 1/4 cup grated Pecorino Romano or Parmesan cheese. Serve immediately.