Penne in a Spicy Garlicky Tomato Sauce
penne all’arrabbiata
serves 4 to 6
Ingredients
2 tablespoons kosher salt, plus more to taste.
1⁄4 cup (60 ml) extra-virgin olive oil
3 garlic cloves, thickly sliced
1 teaspoon crushed red pepper flakes
2 cups (480 ml) canned Italian plum tomatoes, preferably San Marzano, with their juice, pureed in a food processor or food mill
Freshly ground black pepper
1 pound (454 grams) spaghetti
2 tablespoons finely chopped fresh Italian parsley
Preparation
Fill a 10-quart stockpot with 7 quarts (6.5 liters) of water and bring to a boil over high heat. Add the kosher salt.
While the water is coming to a boil, prepare the sauce: Heat a 10- to 12-inch skillet over medium heat. When the skillet is hot, add the olive oil. Add the garlic and sauté, stirring frequently, until golden, 2 to 3 minutes. Add the red pepper flakes and sauté, stirring, for 30 seconds. Add the tomatoes and simmer over low heat until the sauce thickens and darkens slightly, about 7 minutes. Season with salt and pepper.
When the water is boiling, add the pasta to the water, stir, and cook until al dente.
Reserve 1⁄2 cup of the pasta cooking water, and drain the pasta. Add it to the pan with the sauce. If the pasta looks dry, add the reserved cooking water 1 tablespoon at a time, tossing to combine between additions. Add the parsley and toss until evenly coated. Serve immediately.
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