Penne Arrabbiata is a classic Italian pasta dish known for its bold, spicy tomato sauce made with garlic, chilli, and olive oil.
Ingredients
- 300g penne pasta
- 2 tbsp extra virgin olive oil
- 4 garlic cloves, thinly sliced
- 2 tsp red chilli flakes (adjust to taste)
- 400g crushed or canned tomatoes
- 2 tbsp tomato paste (optional, for a richer sauce)
- Salt, to taste
- Freshly ground black pepper
- 1 tsp sugar (optional, if tomatoes are too acidic)
- 2 tbsp chopped fresh parsley or basil
- Grated Parmesan for serving (optional)
- Black olives (optional)
Preparation
- Bring a large pot of salted water to a boil and cook the penne until al dente according to the package instructions. Reserve ½ cup of the pasta water before draining.
- Heat the olive oil in a large pan over medium heat. Add the sliced garlic and sauté until fragrant and lightly golden.
- Stir in the chilli flakes and cook for about 30 seconds, ensuring they do not burn.
- Add the crushed tomatoes and tomato paste, if using. Season with salt, pepper, and a pinch of sugar if needed.
- Add sliced black olives if needed.
- Simmer the sauce for 12–15 minutes, stirring occasionally, until it thickens slightly.
- Add the cooked penne to the sauce and toss until evenly coated. If the sauce is too thick, add a little reserved pasta water.
- Add the chopped parsley or basil and serve immediately.
Serving suggestion
Pair with warm garlic bread.
