Spicy Arrabiata Penne
A bright, spicy Arrabbiata penne with garlicky tomato sauce, red chili heat and fresh basil—comforting, quick and perfect topped with Parmesan.
Servings
4
Difficulty
Easy
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Ingredients
Ingredients
- 453.6 g penne rigate
- 59.15 ml olive oil
- 3 pcs garlic cloves
- 400 g chopped tomatoes (tin)
- 0.5 tsp red chilli flakes
- 0.5 tsp italian seasoning
- 6 pcs basil leaves
- Parmigiano-Reggiano (sprinkling)
Directions
- Bring a large pot of water to a boil and add kosher salt, then add the pasta and cook about 9 minutes or according to package instructions.
- Heat the olive oil in a large skillet over medium-high until shimmering.
- Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes.
- Add the chopped tomatoes, red chilli flakes, Italian seasoning and salt and pepper to taste and bring to a boil; cook for 5 minutes.
- Remove from heat and add chopped basil.
- Drain the pasta and add it to the sauce, toss to combine.
- Garnish with Parmigiano-Reggiano flakes and more basil and serve warm.