penne-arrabbiata

penne-arrabbiata recipe on DishRoll

Ingredients

• 1 400g rigatoni or penne
• 2 1 can (28 oz) San Marzano whole tomatoes
• 3 4 garlic cloves, thinly sliced
• 4 1–2 tsp red chili flakes (or 2 fresh chilies)
• 5 4 tbsp extra virgin olive oil
• 6 1 small bunch fresh parsley
• 7 Salt to taste
• 8 Parmesan for serving (optional)

Instructions

1. 1
   Cook pasta in well-salted boiling water until al dente. Reserve 1 cup pasta water.
2. 2
   Heat olive oil in a large skillet over medium heat. Add garlic and chili flakes — cook until garlic is golden, about 2 min.
3. 3
   Crush whole tomatoes by hand into the pan. Add a pinch of salt. Simmer vigorously 15 min until sauce thickens.
4. 4
   Add drained pasta to the sauce with a splash of pasta water. Toss over heat 1 min.
5. 5
   Finish with fresh parsley. This is a sauce where spice and olive oil quality make all the difference.