Classic Roman pasta featuring al dente penne in a fiery crushed red pepper and San Marzano tomato sauce infused with golden garlic.
Ingredients
10 oz penne rigate pasta
1 can (28 oz) whole San Marzano tomatoes (crushed by hand)
4 cloves garlic (thinly sliced)
1-2 tsp crushed red pepper flakes
1/4 cup extra virgin olive oil
Handful fresh sweet basil leaves
Pecorino Romano or sea salt
Instructions
Sizzle sliced garlic and red pepper flakes gently in extra virgin olive oil until fragrant.
Add crushed San Marzano tomatoes and salt; simmer on medium-low for 15 minutes.
Cook penne in well-salted water until firm to the bite.
Transfer penne directly into arrabbiata sauce with a splash of pasta cooking water.
Toss vigorously for 1 minute, tear in fresh basil, and serve with Pecorino.
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👨🍳 Cooking Instructions
Sizzle sliced garlic and red pepper flakes gently in extra virgin olive oil until fragrant.
Add crushed San Marzano tomatoes and salt; simmer on medium-low for 15 minutes.
Cook penne in well-salted water until firm to the bite.
Transfer penne directly into arrabbiata sauce with a splash of pasta cooking water.
Toss vigorously for 1 minute, tear in fresh basil, and serve with Pecorino.
