Penne all’arrabbiata (spicy tomato pasta)
Penne all’arrabbiata is a spicy tomato pasta made by simmering garlic, chili, and tomatoes, then tossing with cooked penne and fresh parsley.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Penne Pasta (dry) | 500 | Grams |
| Olive Oil (extra virgin) | 4 | Tbsp |
| Garlic (minced) | 4 | Clove |
| Red Chili Flakes (adjust to taste) | 2 | Tsp |
| Canned Tomatoes (crushed) | 800 | Grams |
| Salt (or to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Parsley (fresh, chopped) | 1 | Bunch |
| Parmesan Cheese (grated) | 100 | Grams |
Instructions
- Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the red chili flakes to the skillet and stir for another minute.
- Pour in the crushed canned tomatoes, salt, and black pepper. Stir well and let the sauce simmer for 15-20 minutes until it thickens.
- Add the cooked penne pasta to the skillet and toss to coat the pasta with the sauce evenly.
- Stir in the chopped parsley and adjust seasoning if necessary.
- Serve the pasta hot, topped with grated parmesan cheese.
Kitchen equipment
Large Skillet