Spicy Arrabiata Penne
Penne in a garlicky, chilli-fired tomato sauce — Italy's 'angry' ten-minute dinner.
- Total
- 35 min
- Serves
- 4
Italy's fiery weeknight pasta: penne in a quick sauce of garlic, tomatoes, chilli flakes and Italian herbs, finished with basil and Parmigiano. Arrabbiata — 'angry' — gets its heat from the chilli, its soul from good tomatoes and garlic. It's a ten-minute dinner that proves simple, spicy and satisfying are the same thing.
Ingredients
- 1 pound penne rigate
- 1/4 cup olive oil
- 3 cloves garlic
- 1 tin chopped tomatoes
- 1/2 teaspoon red chilli flakes
- 1/2 teaspoon italian seasoning
- 6 leaves basil
- sprinkling Parmigiano-Reggiano
Instructions
- Bring a large pot of water to a boil. Add kosher salt to the boiling water, then add the pasta. Cook according to the package instructions, about 9 minutes.
- In a large skillet over medium-high heat, add the olive oil and heat until the oil starts to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, red chile flakes, Italian seasoning and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Remove from the heat and add the chopped basil.
- Drain the pasta and add it to the sauce. Garnish with Parmigiano-Reggiano flakes and more basil and serve warm.
Nutrition (per serving)
- Calories
- 450
- Protein
- 12 g
- Fat
- 20 g
- Carbs
- 60 g
Cook smarter with MealIdeas
Personalized meal plans, shopping lists, and more.
