Name: Penne alla Arrabbiata
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400g penne; 2 cans (400g each) San Marzano DOP peeled tomatoes; 4 cloves garlic (sliced); 2-3 dried chillies or 1 tsp chilli flakes; Extra virgin olive oil; Salt; Fresh flat-leaf parsley (optional)

Recipes

Penne alla Arrabbiata

By littlelane

Rome's fiery tomato pasta penne in a bold sauce of San Marzano tomatoes, plenty of dried chilli, and garlic. Arrabbiata means angry in Italian, and this sauce should have real heat. Keep the ingredients minimal and let the quality of the tomatoes do all the work. A purely pantry pasta ready in 20 minutes that pairs beautifully with a glass of Italian red.

LL

Written by

littlelane

Ingredients list:

1 can San Marzano peeled tomatoes (400g)
3 cloves garlic
Handful of parsley (stems for infusing, tops for garnish)
Chili flakes (to taste)
Penne (200g)
Extra virgin olive oil
Pasta water (reserved)

Directions:

Difficulty: Easy
Feeds: 2 people
Cooking time: 30 minutes

Prep the Pasta: Boil water, season with salt, and cook penne until al dente.
Prepare the Sauce: Lightly crush tomatoes with your hands until they’re more uniform. Roughly mince parsley leaves and set stems aside.
Infuse EVOO: Heat EVOO and soften whole garlic cloves and parsley stems over low heat for 5 minutes, being careful not to brown or burn them. Remove garlic and discard.
Simmer Tomatoes: Add crushed tomatoes to the oil and simmer for 10 minutes.
Combine: Toss the cooked penne into the sauce, stir in half the parsley, and loosen with pasta water if needed.
Serve: Plate and garnish with the remaining parsley leaves.