Penne Arrabbiata
A fiery, garlicky tomato pasta from Rome — 'arrabbiata' means 'angry,' for the chili heat. Five main ingredients and ready in 25 minutes.
by Culicious Kitchen
Ingredients
- 400 g penne
- 4 tbsp olive oil
- 4 garlic cloves
- 1 tsp red chili flakes
- 800 g canned crushed tomatoes
- salt
- fresh parsley
Method
- 1
Put a large pot of well-salted water on to boil for the pasta.
- 2
In a large skillet, combine the olive oil, sliced garlic, and chili flakes — but start with the pan OFF the heat, then turn it to medium. Cooking them from cold infuses the oil without burning the garlic.
- 3
Cook gently, stirring, until the garlic is soft and just barely golden and the oil smells fragrant and spicy, about 2-3 minutes. Watch closely — burnt garlic is bitter.
- 4
Pour in the crushed tomatoes (stand back — it may splatter) and add 1/2 teaspoon salt. Stir well.
- 5
Simmer the sauce over medium-low heat for about 15 minutes, stirring occasionally, until thickened and a deeper red.
Cook it your way
Save it to scale servings, run step timers, and send the ingredients to a shopping list that skips what is already in your pantry.