Spicy Penne Arrabbiata
Contains statutory allergens: Gluten, Milk / dairy
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Ingredients (9)
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Instructions (5)
Bring a large pot of salted water to a vigorous boil. Thinly slice the garlic cloves and finely chop the fresh parsley. Crush the canned San Marzano tomatoes by hand in a bowl.
Heat olive oil in a wide skillet over medium-low heat. Add sliced garlic and red chili flakes, gently frying for 1–2 minutes until garlic is soft and fragrant without letting it burn.
Stir in tomato paste and cook for 1 minute. Add the crushed San Marzano tomatoes and salt. Simmer gently on low heat for 15 minutes, stirring occasionally, until the sauce is deep red and glossy.
Drop the penne pasta into the boiling water and cook until 2 minutes shy of al dente according to package instructions. Reserve a small ladle of starchy pasta water, then drain the pasta.
Transfer pasta directly into the skillet with sauce. Toss vigorously over medium heat for 1–2 minutes, adding a splash of pasta water until pasta is perfectly coated. Stir in chopped parsley and serve with grated parmesan.
