Spicy Tomato Pasta With a Punch!
This classic Roman dish, whose name translates to “angry pasta,” proves that sometimes a little heat is all you need to ignite culinary passion. Penne arrabbiata is the perfect marriage of simplicity and bold flavor, where al dente pasta meets a fiery tomato sauce infused with garlic and chili. It captures the essence of Italian cuisine: minimal ingredients and maximum taste.
Penne Arrabbiata
Serves 6
Ingredients
1 (28 oz) can peeled whole tomatoes (Italian-style), undrained
2 tablespoons olive oil
3 to 4 cloves garlic, minced
½ to 1 teaspoon crushed red pepper flakes, according to taste
2 tablespoons tomato paste
½ cup freshly grated Parmesan cheese, plus more for garnishing
Fresh basil leaves, for garnishing
Directions
Cook the pasta according to the package directions; drain.
While the pasta is cooking, place the tomatoes and their juices into a blender; blend until coarsely chopped.
Heat a large, deep skillet over medium-high heat. Add the olive oil to the skillet. Add the garlic and red pepper flakes to the oil, cook, and stir until the garlic just begins to turn golden, about 1 minute. Add the blender tomatoes and tomato paste to the skillet. Heat ingredients to boiling, then reduce heat to a simmer. Cover the skillet; cook the sauce for 10 minutes, stirring occasionally. The sauce will become slightly thick.
Add the cooked pasta and ½ cup of Parmesan cheese to the skillet; stir for about 3 minutes. Spoon pasta into a large serving bowl, then garnish with basil leaves. Serve with extra cheese.
