Penne all'Arrabbiata is a classic Italian pasta dish known for its spicy tomato sauce. The name "Arrabbiata" translates to "angry" in Italian, and it refers to the dish's spiciness. Penne all'Arrabbiata is believed to have originated in the Lazio region of Italy, particularly in Rome. It's a simple and rustic dish that showcases the bold flavours of garlic, tomatoes, and cayenne pepper.
400g penne pasta
4 tbsp Garlic EVOO
1 to 2 tbsp Cayenne EVOO
1 large can San Marzano whole tomatoes
1/2 tsp (more for pasta water)
1/4 tsp fresh ground black pepper
Fresh basil leaves, torn or chopped (optional, for garnish)
Grated Pecorino Romano or Parmesan cheese (optional, for serving)
Cook the penne pasta in a large pot of salted boiling water according to package instructions until barely al dente about 10 minutes. Drain (do not rinse) and reserve 1/2 cup pasta water. Set aside until sauce is ready.
Heat olive oils over medium heat in a large skillet or saucepan until shimmering. Add canned tomatoes and juice, crushing whole tomatoes by hand. Season with salt and pepper. Reduce heat to low and simmer 15 to 20 minutes, stirring occasionally, allowing the sauce to thicken.
Add cooked penne to pan. Toss in sauce and continue, stirring and simmering for an additional 5 minutes.
Serve the penne all'Arrabbiata immediately. Garnish with basil, cheese and additional drizzles of EVOOs as desired.
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