Bring a large pot of salted water to a boil and cook penne until al dente. Reserve ½ cup pasta water, then drain.

Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30–60 seconds until fragrant (do not brown).

Stir in Calabrian chili paste and cook for 1 minute to bloom the flavors.

Add crushed tomatoes and simmer for 5–7 minutes until slightly thickened.

Add cooked pasta to the sauce, tossing to coat. Add reserved pasta water a little at a time to loosen the sauce.

Remove from heat and stir in Parmesan cheese.

Season with salt to taste and garnish with fresh herbs. Serve immediately.