Penne all'arrabbiata
Added by Maren Solberg
Prep 10 minCook 30 min
A classic Roman pasta with a spicy tomato sauce. The key is infusing the oil with garlic and chili, then discarding the garlic for a clean, fiery flavor. Serve with a drizzle of good olive oil and skip the cheese, as tradition dictates.
Servings
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Ingredients
6 tbspolive oil
2 clovesgarlic
½chilideseeded and chopped
500 gtomatochopped, canned, drained
350 gpenne lisce
1 tbspflat-leaf parsleychopped
salt
Instructions
1
Heat the oil in a pan and sauté the garlic and chili until the garlic is golden. Remove the garlic cloves.
2
Add the tomatoes, season with salt, and let the sauce simmer for 15 minutes.
3
Cook the pasta in a large pot of lightly salted water until al dente, then drain.
4
Toss the pasta thoroughly in the tomato sauce in the pan for a couple of minutes over high heat, and serve with a sprinkle of parsley.
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