Penne all'Arrabiata
Author:
Cristina
Recipe type: Pasta
Cuisine: Italian
Serves: 4-5
Prep time:
Cook time:
Total time:
This is a very traditional Italian pasta. It's as simple as it gets but remarkably tasty. I like to serve this with beef or chicken cutlets or even just a salad.
Ingredients
- 2 cloves garlic (good size)
- 2 tablespoons olive oil
- Red pepper flakes (to taste)
- 1 28oz can/jar tomato puree
- 1 lb of penne pasta (if we can find 'lisce' meaning without lines, it's better)
- ¼ C chopped parsley
- grated parmesan (to taste)
Instructions
- Penne al’Arrabbiata
- Sauté chopped garlic in olive oil (add red pepper flakes to taste)
- Add tomato puree (in glass jars – looks fresh, moves when you shake it, but not completely blended); allow to cook for about 20 min.
- Add salt to taste
- In the meantime, cook penne in well-salted water; drain when al dente
- Toss pasta with sauce and chopped fresh parsley and parmesan
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