Italian 25 min

Penne all'Arrabbiata

Name: Penne all'Arrabbiata
Total time: 25 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 400g penne rigate; 1 can (28 oz) whole San Marzano tomatoes, crushed by hand; 6 cloves garlic, thinly sliced; 2 teaspoons red pepper flakes (or more to taste); 4 tablespoons extra virgin olive oil; ½ cup fresh flat-leaf parsley, chopped; Salt to taste

vegetarianveganspicyquick

Ingredientsfor 2

440

Cal

13g

Protein

74g

Carbs

12g

Fat

1400g penne rigate
21 can (28 oz) whole San Marzano tomatoes, crushed by hand
36 cloves garlic, thinly sliced
42 teaspoons red pepper flakes (or more to taste)
54 tablespoons extra virgin olive oil
6½ cup fresh flat-leaf parsley, chopped
7Salt to taste

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Instructions

1
Heat olive oil in a large skillet over medium-low heat. Add garlic and cook slowly until golden, 4 minutes. Add red pepper flakes and cook 1 minute — the oil should be intensely fragrant and bright red.
2
Add the crushed tomatoes and increase heat to medium-high. Cook, stirring occasionally, for 15 minutes until the sauce thickens significantly and the oil separates slightly at the edges. Season generously with salt.
3
Cook penne in heavily salted boiling water until al dente. Reserve ½ cup pasta water. Drain and add penne to the arrabbiata sauce over medium heat. Toss vigorously for 2 minutes, adding pasta water as needed. The sauce should coat every tube deeply. Finish with parsley and an extra drizzle of olive oil.