Penne Arrabbiata
A quick and spicy pasta dish made with tomatoes, garlic, and chili flakes, perfect for a weeknight meal.
Equipment
- Large Pot
- Skillet
- Wooden spoon
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Ingredients
- 1 pound penne rigata
- 3 tablespoons olive oil
- 3 cloves garlic (finely minced)
- 1/4 teaspoon crushed red pepper flakes (adjust to taste)
- 1 28-ounce can whole peeled tomatoes (or 1 ½ cups fresh chopped tomatoes)
- 2 tablespoons tomato paste
- 6 leaves fresh basil (chopped)
- 1/2 cup freshly grated Parmesan cheese (or pecorino cheese)
- 1/3 cup fresh chopped parsley (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook penne according to package instructions until tender but slightly al dente (about 9 to 11 minutes). Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and crushed red pepper flakes, stirring for about 30 seconds until fragrant.
- Add canned tomatoes to the skillet and gently crush with a wooden spoon. Stir in tomato paste and bring to a simmer. Cook for 5 to 10 minutes.
- Remove from heat and stir in chopped basil. Toss cooked pasta into the sauce, mixing well to coat.
- Season to taste with salt and pepper. Serve immediately topped with Parmesan cheese and chopped parsley.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or olive oil.