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Penne Arrabiata

A quick weeknight dinner filled with the spicy aroma of garlic and crushed red pepper, bringing a delightful kick to your plate.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 12 ounces penne pasta
  • 3 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 teaspoon red pepper flakes adjust to taste
  • 1 can 28 ounces crushed tomatoes
  • Salt to taste
  • Fresh basil for garnish
  • Grated Parmesan cheese optional

Equipment

  • Large pot
  • Colander
  • Large skillet
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Start by bringing a large pot of salted water to a boil.
  2. Add the penne to the boiling water and cook according to package instructions until al dente, about 10-12 minutes.
  3. Once cooked, drain the pasta in a colander but reserve about a cup of the pasta water.
  4. In a large skillet, heat the olive oil over medium heat.
  5. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
  6. Stir in the red pepper flakes and cook for another 30 seconds.
  7. Pour in the crushed tomatoes and stir well. Let the sauce simmer for about 10 minutes.
  8. Add the drained penne to the sauce, along with a splash of reserved pasta water if needed.

Notes

Serve your Penne Arrabiata with fresh basil and grated Parmesan cheese, with a side salad and crusty bread for a complete meal.