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Carrots, Garlic, Tangelo - Penne & Arrabbiata Sauce

½ lb Penne Rigate Pasta

1 14-Ounce Can Whole Peeled Tomatoes

4 oz Fresh Mozzarella Cheese

2 Carrots

2 cloves Garlic

1 Tangelo

1 oz Castelvetrano Olives

¼ cup Grated Parmesan Cheese

¼ tsp Crushed Red Pepper Flakes

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel the carrots; cut crosswise into 2-inch pieces, then lengthwise into 1/2-inch-thick wedges. Peel and roughly chop the garlic. Place the tomatoes in a bowl; gently break apart with your hands. Tear the mozzarella cheese into bite-sized pieces. Peel the tangelo. Separate the segments and cut in half crosswise. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Place the carrots on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast, stirring halfway through, 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place. While the carrots roast, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the garlic and season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the tomatoes and season with salt and pepper. Cook, stirring occasionally, 9 to 10 minutes, or until thickened and saucy. Turn off the heat. Season with salt and pepper to taste. While the sauce cooks, add the pasta to the pot of boiling water. Cook 10 to 12 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly

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