Pasta Arrabbiata
Main Dish • Cheese, Pasta, Spices, Vegetable
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Ingredients
- 8 oz (220 grams) penne (rigatoni or spaghetti are fine too)
- 2 Tablespoon olive oil, plus more for drizzling
- 2 large garlic cloves, minced
- ½ teaspoon chili flakes or crushed red pepper, plus more to taste
- 1 can (14oz/400 grams) canned whole tomatoes (diced are ok too)
- ¼ teaspoon fine salt, plus more to taste
- freshly ground black pepper, to taste
- 2-3 Tablespoon grated parmesan or pecorino cheese, optional
Directions
- Arrabbiata sauce
- Heat the olive oil in a large pan and when it start shimmering add garlic and chili flakes. Cook over medium heat until aromatic, about 60 seconds. Make sure the garlic doesn't turn brown.
- Add the canned tomatoes, salt and few twist of black pepper and give a good stir. Let it cook over medium heat for 15 minutes until is slightly reduced, breaking with a back of a spoon the whole tomatoes. Stir occasionally.
- While the sauce is cooking, bring a pot of salted water to the boil and cook pasta until al dente.
- Reserve about ¼ cup of pasta cooking water and drain.
- Taste the arrabbiata sauce, adjust the seasoning according to your taste, and stir in pasta and fresh parsley.
- Toss until wel combined adding a touch of the reserved pasta cooking water if you need to loosen the sauce.
- Serve immediately with an extra drizzle of extra virgin olive oil if you wish, and extra parsley or grated parmesan cheese if desired. Enjoy.
