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Pennette with Arrabbiata Sauce
Fiery Roman arrabbiata pasta built on San Marzano tomatoes and a generous amount of chilli. Cooking the garlic and chilli flakes gently in oil until just fragrant, not browned, is what infuses the oil with heat without turning bitter, the base every good arrabbiata needs.
Total time
30 min
Prep
5 min
Cook
25 min
Difficulty
easy
Cuisine
Italian
comfortpasta
Ingredients
400gpenne rigate
2 cansSan Marzano tomatoes
6 clovesgarlic, sliced
2 tspred pepper flakes
¼ cupolive oil
fresh flat-leaf parsleyto serve
saltto taste
Instructions
1
Cook garlic and red pepper flakes in oil until fragrant.
2
Add tomatoes; simmer 20 min until thick and flavourful.
3
Toss with al dente penne and pasta water.
4
Serve with parsley — no cheese on arrabbiata!
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
493
Protein
0.5g
Fat
54.7g
Carbs
2.6g
Fiber
0.5g
Sodium
3mg
Reviews
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