Penne all’Arrabbiata
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
338 kcal
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Course
Main Course
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Cuisine
Italian
Penne all’Arrabbiata
Description
This Penne all’Arrabbiata recipe uses simple ingredients to build a bright and spicy tomato sauce highlighting garlic and crushed red pepper flakes cooked in olive oil. The sauce is simmered for about ten minutes to meld the flavors while the penne pasta cooks separately until just tender but still firm. After draining the pasta, it is combined with the sauce and briefly tossed over heat to fully blend the flavors and allow the sauce to evenly coat the noodles. The garlic is removed before adding the tomatoes to prevent bitterness. Fresh basil or parsley adds a green herbal note as a finishing touch. The dish balances heat, acidity, and garlic aroma, creating a straightforward but flavorful pasta option.
Penne all’Arrabbiata can be served simply as a main dish for lunch or dinner. Its spicy tomato character pairs well with crusty bread and a light salad. Cheese such as Pecorino Romano can be added according to personal preference, but it is optional and varies among traditionalists.
The recipe notes that serving cheese is a personal choice, recommending Pecorino Romano if desired. The pasta should be cooked to al dente for ideal texture, and care should be taken not to overcook when tossing in the sauce to preserve firmness and coating.
Ingredients
- 6-8 tablespoons olive oil
- 2 garlic cloves, slightly crushed
- ½-1 tablespoon dried red pepper flakes seeded and chopped, or ½-1 fresh chili peppers
- 500 grams diced tomatoes just chop before adding to the pan, canned; or whole tomatoes
- 500 grams penne pasta
- basil optional, for garnishing, or parsley
- kosher salt as needed
Instructions
- Heat the olive oil in large skillet over medium-high heat and add the garlic and crushed red pepper flakes once it is glistening slightly.
- Start a pot of water for the pasta and add salt and bring to a boil.
- Remove the garlic cloves right before they start to brown.
- Add the crushed tomatoes (only use peeled tomatoes) to the pan, reduce heat and simmer for ten minutes.
- Start the pasta and cook until al dente by following the instructions on the box.
- Drain the pasta, add to frying pan, and toss with the sauce over high heat for a few minutes (not too long, use your judgment and when the sauce starts coating the pasta you can turn it off).
- Transfer to a serving dish and sprinkle with fresh basil or parsley and enjoy!
Notes
- Grated Pecorino Romano cheese can be added on top if you prefer a richer finish.
- Remove garlic cloves before adding tomatoes to avoid bitterness in the sauce.
- Cook pasta to al dente for the best texture in this dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 338kcal | 17% |
| Carbohydrates | 67g | 22% |
| Protein | 12g | 24% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 260mg | 11% |
| Potassium | 363mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 327IU | 7% |
| Vitamin C | 8mg | 9% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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