Arrabbiata Pasta with Garlic Bread
Arrabbiata Pasta with Garlic Bread
Ingredients
For the Arrabbiata Sauce
- 3 tablespoons olive oil
- 1/2 yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes, or to taste
- 28 ounces crushed tomatoes, canned
- 2 tablespoons tomato paste
- 1/2 teaspoon granulated sugar, (optional, to balance acidity)
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Pasta
- 12 ounces penne pasta
- 1 tablespoon salt, for pasta water
For the Garlic Bread
- 1 baguette, about 12 inches, sliced lengthwise
- 1/2 cup unsalted butter, softened
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1/4 cup Parmesan cheese, grated (optional)
Instructions
- 1
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil for the pasta.
⏱️ 5 min•🌡️ 375
- 2
Prepare the garlic bread: In a small bowl, combine the softened butter, minced garlic, chopped fresh parsley, and optional grated Parmesan cheese. Mix well until thoroughly combined. Spread the mixture evenly over the cut sides of the baguette halves.
⏱️ 5 min
- 3
Place the garlic bread on a baking sheet, buttered-side up. Bake in the preheated oven for 10-12 minutes, or until golden brown and crispy. Keep an eye on it to prevent burning.
⏱️ 12 min•🌡️ 375
- 4
While the garlic bread bakes, start the arrabbiata sauce: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min
- 5
Add the minced garlic and red pepper flakes to the skillet. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 6
Stir in the crushed tomatoes and tomato paste. Add the optional granulated sugar, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for at least 15-20 minutes, allowing the flavors to meld. Stir occasionally.
⏱️ 20 min
- 7
Once the water is boiling, add the penne pasta to the pot. Cook according to package directions until al dente, usually 10-12 minutes. Reserve about 1/2 cup of the pasta cooking water before draining.
⏱️ 12 min
- 8
Stir the fresh chopped basil into the arrabbiata sauce. Add the drained pasta to the sauce and toss to coat. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 9
Serve the arrabbiata pasta immediately, garnished with extra fresh basil or grated Parmesan cheese, alongside the warm garlic bread.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Arrabbiata Pasta with Garlic Bread
Ingredients
For the Arrabbiata Sauce
- 3 tablespoons olive oil
- 1/2 yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes, or to taste
- 28 ounces crushed tomatoes, canned
- 2 tablespoons tomato paste
- 1/2 teaspoon granulated sugar, (optional, to balance acidity)
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Pasta
- 12 ounces penne pasta
- 1 tablespoon salt, for pasta water
For the Garlic Bread
- 1 baguette, about 12 inches, sliced lengthwise
- 1/2 cup unsalted butter, softened
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1/4 cup Parmesan cheese, grated (optional)
Instructions
- 1
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil for the pasta.
⏱️ 5 min•🌡️ 375 - 2
Prepare the garlic bread: In a small bowl, combine the softened butter, minced garlic, chopped fresh parsley, and optional grated Parmesan cheese. Mix well until thoroughly combined. Spread the mixture evenly over the cut sides of the baguette halves.
⏱️ 5 min - 3
Place the garlic bread on a baking sheet, buttered-side up. Bake in the preheated oven for 10-12 minutes, or until golden brown and crispy. Keep an eye on it to prevent burning.
⏱️ 12 min•🌡️ 375 - 4
While the garlic bread bakes, start the arrabbiata sauce: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min - 5
Add the minced garlic and red pepper flakes to the skillet. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 6
Stir in the crushed tomatoes and tomato paste. Add the optional granulated sugar, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for at least 15-20 minutes, allowing the flavors to meld. Stir occasionally.
⏱️ 20 min - 7
Once the water is boiling, add the penne pasta to the pot. Cook according to package directions until al dente, usually 10-12 minutes. Reserve about 1/2 cup of the pasta cooking water before draining.
⏱️ 12 min - 8
Stir the fresh chopped basil into the arrabbiata sauce. Add the drained pasta to the sauce and toss to coat. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 9
Serve the arrabbiata pasta immediately, garnished with extra fresh basil or grated Parmesan cheese, alongside the warm garlic bread.
⏱️ 1 min