Penne all'Arrabbiata
"Arrabbiata" means angry — this sauce gets its kick from red chili. Simple, spicy, and very Roman.
Ingredients
- 200 g penne
- 400 g canned tomatoes
- 3 cloves garlic, minced
- 1–2 dried red chilies or red pepper flakes
- Olive oil
- Salt
- Fresh parsley or basil
Method
- Cook penne in salted boiling water until al dente. Reserve some pasta water, drain.
- Heat olive oil in a pan. Add garlic and chili, fry briefly. Add tomatoes, crush with a spoon, simmer 10–15 minutes. Season.
- Toss penne in the sauce with a splash of pasta water. Serve with herbs.