Pennette with Arrabbiata Sauce

Name: Pennette with Arrabbiata Sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400g penne rigate; 2 cans San Marzano tomatoes; 6 cloves garlic, sliced; 2 tsp red pepper flakes; ¼ cup olive oil; fresh flat-leaf parsley to serve; salt to taste

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

Cook garlic and red pepper flakes in oil until fragrant.

Add tomatoes; simmer 20 min until thick and flavourful.

Toss with al dente penne and pasta water.

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

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