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Italian
Penne Arrabbiata
26 min total8 prep18 cook2 servings450 cal
VegetarianVeganFlexitarianClassicContains gluten
Sliced garlic and red chili flakes bloom in olive oil before crushed tomatoes simmer into a punchy, spicy sauce. Tossed with al dente penne and a splash of pasta water, this classic Roman dish comes together in about 25 minutes.
Ingredients
pantry
- 200 gpenne pasta
- 1 tspsalt
- 3 tbspolive oil
- 1 tspred chili flakes
- 400 gcrushed tomatoes
produce
- 3 clovesgarlic
- 8 leavesfresh basil
Steps
- Bring a large pot of water to a boil and season generously with the salt.
- Add the penne and cook according to package directions until al dente, about 10-11 minutes. Reserve 120 ml (1/2 cup) of the pasta water, then drain.
- While the pasta cooks, thinly slice the garlic and tear the basil leaves.
- Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and chili flakes and cook for 1-2 minutes, until the garlic is fragrant and just turning golden — watch closely so it doesn't burn.
- Add the crushed tomatoes, bring to a simmer, and cook for 10 minutes, stirring occasionally, until slightly thickened.
- Taste the sauce and season with a pinch of salt if needed.
- Add the drained pasta to the sauce along with a splash of the reserved pasta water. Toss over low heat for 1-2 minutes until the pasta is coated and glossy.
- Remove from the heat and fold in the torn basil.
- Serve immediately in warm bowls.
Tips
- Slice the garlic instead of mincing it — thin slices turn golden and add texture without disappearing into the sauce.
- Watch the garlic closely as it cooks; it can go from golden to burnt and bitter in seconds.
- Salt the pasta water generously — it's your only chance to season the noodles themselves.
- Always save a cup of pasta water before draining; a splash stirred into the sauce helps it cling to the pasta.
