Penne allArrabbiata Classic (Print Version)

Penne pasta paired with a zesty tomato sauce enriched by garlic and red chili flakes.

# What You'll Need:

→ Pasta

01 - 14 oz penne rigate

→ Sauce

02 - 3 tablespoons extra virgin olive oil
03 - 4 large garlic cloves, thinly sliced
04 - 1 to 2 teaspoons red chili flakes, adjust to taste
05 - 28 oz canned peeled whole tomatoes, crushed by hand or with a fork
06 - 1 teaspoon sea salt
07 - 1/2 teaspoon freshly ground black pepper

→ Finishing

08 - 2 tablespoons fresh flat-leaf parsley, finely chopped
09 - Extra virgin olive oil, for drizzling

# Steps to Follow:

01 - Bring a large pot of salted water to a boil. Add penne and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add sliced garlic and red chili flakes. Sauté gently until fragrant, about 1 minute, taking care not to brown the garlic.
03 - Add crushed tomatoes, sea salt, and black pepper to the skillet. Simmer uncovered for 12 to 15 minutes, stirring occasionally, until the sauce thickens slightly.
04 - Transfer drained penne to the sauce and toss thoroughly. Add reserved pasta water as needed to loosen the sauce and achieve an even coating.
05 - Remove from heat. Stir in chopped parsley and drizzle with extra olive oil. Serve immediately, optionally garnished with additional parsley.

# Additional Tips::

01 -
  • It comes together in 30 minutes, which means weeknight dinner without the stress or the takeout box.
  • The heat builds gradually, so even if you're not a spice person, you can dial it exactly to your comfort.
  • One pan, minimal cleanup, maximum flavor—this is the kind of dish that makes you feel like a smarter cook than you actually are.
02 -
  • Don't let the garlic brown—once it starts turning gold at the edges, it bitters the entire dish and you're starting over.
  • The pasta water is not a backup plan; it's an essential ingredient that transforms this from separated components into one unified, silky dish.
03 -
  • Keep your heat moderate the entire time; rushing any part of this dish by cranking up the flame loses you the gentle, developed flavors that make it special.
  • The residual heat in the pan after you turn off the burner continues cooking—remove it from heat slightly before you think you're done.
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