Pasta Arrabbiata
10 minutes
Prep Time
30 minutes
Cook Time
6
Servings
A slightly spicy recipe, this classic garlic, basil and crushed red pepper-based sauce is made even better by its foundation of “perfect penne”.
Ingredients
- 1/2 cup extra virgin olive oil
- 5 garlic cloves, minced
1 can Tuttorosso Tomato Puree Extra Thick with Sweet Basil 28 oz
- 2 teaspoons crushed red pepper
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1 pound penne pasta, cooked and drained, reserve 1/2 cup pasta water
- 1/2 cup shredded Italian blend cheese
- 1/4 cup thinly sliced fresh basil leaves
Instructions
Step one
Heat oil in large saucepan over medium heat. Add garlic and cook about 3 minutes or until garlic is browned, being careful not to burn. Add in diced tomatoes and tomato puree, bring to a boil.
Step two
Reduce heat to low and stir in red pepper, oregano, salt and black pepper. Cook uncovered, for about 20 minutes, stirring occasionally.
Step three
Return pasta and reserved water to saucepan; sprinkle with cheese and basil. Toss until well combined.
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