IE 11 is not supported. For an optimal experience visit our site on another browser.

Penne Arrabbiata

COOK TIME
20 mins
PREP TIME
5 mins
SERVINGS
4-6
RATE THIS RECIPE
(37)
Spicy Penne Arrabbiata
Photographer Leslie Grow, Food Styling Cat Steele, Prop Styling Lindsey Lower, Spicy Arrabiate PenneLeslie Grow / Valerie's Home Cooking
COOK TIME
20 mins
PREP TIME
5 mins
SERVINGS
4-6
RATE THIS RECIPE
(37)

Ingredients

  • 1 pound penne rigate
  • 1/4 cup olive oil
  • 3 cloves garlic, chopped
  • 1 28-ounce can chopped tomatoes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh basil, plus more for garnish
  • Shaved fresh Parmigiano-Reggiano cheese, for garnish
  • Chef notes

    This is one of my all-time favorite tomato-centered meals. Fresh tomatoes are a bonus, but obviously canned tomatoes provide the same classic taste. This is an easy dinner when I'm in a hurry that you can rely on as a Monday through Friday staple, as I do, or serve it for a casual Saturday night with friends. Serve it alongside a green salad with a creamy dressing to balance the spice and fresh bread.

    Technique tip: It's important to generously salt your water. It adds flavor to your pasta. Don't rinse your pasta after cooking, and don't drain all the water; save some to flavor your sauce.

    Preparation

    1.

    Bring a large pot of salted water to a boil. Add the pasta, and cook according to the package directions. Drain, reserving 1 cup of the cooking water.

    2.

    Meanwhile, heat the oil in a large skillet over medium-high until shimmering. Add the garlic and cook, stirring often, until fragrant, about 1 to 2 minutes. Add the tomatoes, salt, crushed red pepper, Italian seasoning and black pepper. Bring to a boil, and cook 5 minutes. Remove from the heat, and stir in the 1/4 cup chopped basil.

    3.

    Stir the cooked pasta and reserved pasta water into the tomato mixture. Garnish with the Parmigiano-Reggiano and additional basil, if desired, and serve warm.

    Excerpted from Valerie's Home Cooking by Valerie Bertinelli. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.

    TODAY has affiliate relationships, so we may get a small share of the revenue from your purchases. Items are sold by the retailer, not by TODAY.