Penne Arrabbiata
Penne Arrabbiata
Ingredients
- 500 g penne pasta
- 1/4 cup olive oil, plus extra for drizzling
- 4 garlic, cloves, thinly sliced
- 1 fresh red chili, to 2, chopped
- 1/2 teaspoon chili flakes, to 1 teaspoon
- 400 g crushed tomatoes, can
- 1 tablespoon salt, for pasta water, plus to taste
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of water to a rolling boil.
⏱️ 8 min
- 2
Add 1 tablespoon of salt to the boiling water, then add the penne pasta. Cook according to package directions until al dente, usually 10-12 minutes.
⏱️ 12 min
- 3
While the pasta cooks, prepare the arrabbiata sauce. Heat 1/4 cup of olive oil in a large pan over medium heat.
⏱️ 2 min
- 4
Add the thinly sliced garlic to the hot olive oil and sauté until it becomes fragrant and lightly golden, about 2-3 minutes. Be careful not to burn the garlic.
⏱️ 3 min
- 5
Add the chopped fresh red chili and chili flakes to the pan with the garlic. Sauté for another 30 seconds to 1 minute, until fragrant.
⏱️ 1 min
- 6
Pour the can of crushed tomatoes into the pan. Stir the sauce well and bring it to a gentle simmer. Let it cook for 5-7 minutes, allowing the flavors to meld.
⏱️ 7 min
- 7
Once the pasta is cooked, drain it, reserving about 1/2 cup of the pasta water.
⏱️ 1 min
- 8
Add the drained penne pasta directly to the pan with the arrabbiata sauce. Stir thoroughly to coat the pasta evenly with the sauce.
⏱️ 2 min
- 9
If the sauce appears too thick, add a splash of the reserved pasta water, 1-2 tablespoons at a time, to loosen it and help emulsify the sauce to your desired consistency.
⏱️ 1 min
- 10
Taste the pasta and sauce, and season with additional salt if needed.
⏱️ 1 min
- 11
Serve the Penne Arrabbiata immediately. Garnish each serving with fresh chopped parsley and a drizzle of extra virgin olive oil.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Penne Arrabbiata
- 500 g penne pasta
- 1/4 cup olive oil, plus extra for drizzling
- 4 garlic, cloves, thinly sliced
- 1 fresh red chili, to 2, chopped
- 1/2 teaspoon chili flakes, to 1 teaspoon
- 400 g crushed tomatoes, can
- 1 tablespoon salt, for pasta water, plus to taste
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of water to a rolling boil.
⏱️ 8 min - 2
Add 1 tablespoon of salt to the boiling water, then add the penne pasta. Cook according to package directions until al dente, usually 10-12 minutes.
⏱️ 12 min - 3
While the pasta cooks, prepare the arrabbiata sauce. Heat 1/4 cup of olive oil in a large pan over medium heat.
⏱️ 2 min - 4
Add the thinly sliced garlic to the hot olive oil and sauté until it becomes fragrant and lightly golden, about 2-3 minutes. Be careful not to burn the garlic.
⏱️ 3 min - 5
Add the chopped fresh red chili and chili flakes to the pan with the garlic. Sauté for another 30 seconds to 1 minute, until fragrant.
⏱️ 1 min - 6
Pour the can of crushed tomatoes into the pan. Stir the sauce well and bring it to a gentle simmer. Let it cook for 5-7 minutes, allowing the flavors to meld.
⏱️ 7 min - 7
Once the pasta is cooked, drain it, reserving about 1/2 cup of the pasta water.
⏱️ 1 min - 8
Add the drained penne pasta directly to the pan with the arrabbiata sauce. Stir thoroughly to coat the pasta evenly with the sauce.
⏱️ 2 min - 9
If the sauce appears too thick, add a splash of the reserved pasta water, 1-2 tablespoons at a time, to loosen it and help emulsify the sauce to your desired consistency.
⏱️ 1 min - 10
Taste the pasta and sauce, and season with additional salt if needed.
⏱️ 1 min - 11
Serve the Penne Arrabbiata immediately. Garnish each serving with fresh chopped parsley and a drizzle of extra virgin olive oil.
⏱️ 1 min