Pasta Arrabbiata
It is a burst of flavor with a few simple ingredients: tomato sauce, garlic, and chilies.
Servings: 2 people
Ingredients
- ½ lb penne pasta
- 14 oz canned peeled plum tomatoes recommended San Marzano tomatoes
- 1 clove garlic
- 4 tbsp olive oil
- 1 fresh chile pepper (scotch bonnet, habanero, jalapeno) or chili flakes
- 1 bunch parsley
- salt
Instructions
- Prepare the garlic and the chili pepper as described above and put them into a cold skillet with the oil and a few parsley stems. Slice the pepper or leave it in one piece, according to your taste.
- Cook it for one minute until hot and then remove it from the heat; let cool down. Put the pan over the heat and cook until warm again; let cool down. Repeat this process three times: this operation will allow the garlic and pepper to release their full aroma.
- Remove the parsley to prevent any bitter aftertaste in the sauce.
- Crush the peeled plum tomatoes with a masher and add them to the skillet when the oil has cooled down.
- Cook this mixture over low heat until it boils.
- Simmer for about 15 minutes until the sauce thickens. Stir occasionally.
- Season with salt to taste.
- In the meanwhile, cook the pasta in plenty of salted water.
- Drain the pasta al dente and stir into the sauce.
- Combine well until pasta is evenly coated.
- Sprinkle with freshly chopped parsley.
- Serve hot. Enjoy!
Nutrition
Calories: 681kcal | Carbohydrates: 87g | Protein: 16g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Sodium: 24mg | Potassium: 417mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2401IU | Vitamin C: 38mg | Calcium: 66mg | Iron: 3mg