Penne Arrabbiata
The name "Penne all'Arrabbiata" roughly translates to "penne in the angry style," in reference to the dish's spiciness. This Roman trattoria classic has long been a favorite among Italian generations seeking quick, satisfying meals. The dish exemplifies simple Italian cooking using pantry staples: garlic, olive oil, red pepper, and canned tomatoes.
Ingredients
- 60ml extra-virgin olive oil
- 2 to 4 garlic cloves, lightly crushed
- 1/2 tsp red pepper flakes (or to taste)
- 1 (800g) can whole tomatoes, hand-crushed or coarsely chopped, plus juice
- 1/2 tsp fine salt (or to taste)
- 20g finely chopped fresh flat-leaf parsley
- 450g penne pasta
- Freshly grated Pecorino or Parmigiano cheese (optional)
Instructions
Fill a large pot 2/3 full with water and set over medium-high heat. When boiling, add a generous pinch of salt.
Add olive oil and lightly crushed garlic cloves to a large saute pan over medium-low heat. Cook for about 3 minutes, pressing down on garlic to release flavor - don't brown. Sprinkle in red pepper flakes and stir to coat with oil.
Pour in tomatoes and their juice carefully. Season with salt and stir well. Raise heat to medium-high and bring to a boil, then lower to medium-low. Simmer 20-25 minutes until thickened and oil pools at top. Stir in parsley and turn off heat.
Drop penne into boiling water and stir. Boil until very al dente - about one minute less than package directions.
As pasta finishes, reheat sauce over low heat. Transfer pasta directly to sauce using a pasta fork or skimmer, allowing starchy water to drip in. Toss gently on medium heat for a couple minutes until coated. Add pasta water if needed to loosen sauce.
Divide pasta among bowls, top with remaining sauce, garnish with cheese if desired, and serve.