Penne All ‘Arrabiata
A classic dish that needs very little tweaking from me. In fact, the only change from the tradition is that I serve it without the cheese. No one misses it and it becomes a heart healthy dish instead. It means ‘angry pasta,’ and originates in Rome. The name comes from the fact that you get red-faced from the heat of the dish so don’t wuss out on the hot spice in this one, kids.
Makes 2-3 servings
- 4 tablespoons extra virgin olive oil
- 2 teaspoons tomato paste
- 3 cloves fresh garlic, peeled, smashed minced
- Crushed red chili flakes
- 2 cups crushed canned tomatoes
- Sea salt
- 2-3 stalks fresh basil, leaves removed. Shredded
- 8 ounces penne
Step By Step Instructions:
Place olive oil, tomato paste and garlic in a skillet over medium heat. Cook, stirring to create a smooth paste. Stir in a generous pinch of crushed red pepper flakes and tomatoes. Bring to a boil and reduce heat to low. Cook, covered for 15 minutes to remove the acidity flavor from the gravy.
While the gravy cooks, bring a pot of salted water to the boil (enough to cover the pasta) and cook it al dente, about 6-7 minutes. Drain well but do not rinse. Transfer cooked pasta to the gravy; stir well and serve garnished with fresh basil.