Heat Olive Oil in a large deep sauté pan over low heat. Add the Garlic and sauté for 2-3 minutes, until softened. Next add Chilli Flakes and sauté for 30 seconds. Add Tomatoes and bring to a boil. Then turn down the heat & simmer for 10 minutes.
Next break the Tomatoes apart with a wooden spoon and continue to simmer for an additional 10 minutes (if any oil rises to the top slowly mix it into the sauce). Season with Salt and extra Chilli Flakes if needed.
Meanwhile bring a large pot of generously salted water to the boil and cook the Penne until al dente.
Drain and add the Penne to the arrabbiata sauce and leave to finish cooking for 1 minute in the sauce whilst slowly mixing.
Serve with a sprinkle of fresh parsley or basil and grated Parmesan