🌶️ Pasta all'arrabbiata

4 servings · prep 10 min · cook 25 min

Ingredients

• 400 g penne
• 800 g peeled tomatoes
• 5 garlic cloves, sliced
• 1–2 tsp chilli flakes
• 5 tbsp olive oil
• 1 bunch parsley
• 50 g parmesan
• Salt

Method

1. Heat the oil over LOW heat with the garlic and chilli: this is an infusion, not a fry. Browned garlic turns bitter and ruins it.
2. As soon as the garlic sizzles and smells sweet, crush the tomatoes into the pan by hand.
3. Salt and reduce uncovered for 20 min, until the sauce coats a spoon.
4. Cook the pasta very al dente, 2 min under the packet time, and save a ladle of the water.
5. Finish the pasta 2 min in the sauce with a little of that water: the starch binds sauce to pasta.
6. Off the heat, add chopped parsley and parmesan.

Adapted from Laura in the Kitchen (YouTube)

Open this recipe in Fogar — shopping list, pantry, weekly menu