This is a classic Penne All'Arrabbiata, a spicy Italian pasta dish made with a fiery tomato sauce For the Pasta/ Penne pasta: 1 lb (450g) Salt: 2 tbsp (for boiling water) For the Arrabbiata Sauce Olive oil: 3 tbsp (extra virgin) Garlic cloves: 4, finely minced Red pepper flakes: 1 to 2 tsp (adjust for heat) Whole peeled tomatoes: 1 can (28 oz), crushed by hand Salt and black pepper: Fresh cilantro or parsley: ¼ cup, chopped (for garnish)
1. Cook the Pasta Bring a large pot of water to a rolling boil. Add the salt. Drop in the penne. Cook until 1 minute before al dente. Reserve 1 cup of pasta water. Drain the pasta. 2. Build the Sauce Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes. Sauté for 1 minute until fragrant. Do not burn.Pour in the crushed tomatoes with their juices. Season with salt and black pepper. Simmer on medium-low heat for 15 minutes to thicken. 3. Toss and Finish Toss the drained penne directly into the skillet. Pour in ¼ cup of the reserved pasta water. Stir constantly over medium heat for 1 to 2 minutes. Ensure the sauce coats every piece of pasta. Remove from heat. Top with fresh chopped cilantro or parsley and extra red flakes.
