Penne all'arrabbiata(pasta with spicy tomato sauce)
Yield: 2
Cost: 5
Equipment
- pot
- strainer
- kitchen tongs
Materials
- 225 gr dry pasta
- 450 gr canned whole peeled tomatoes
- 3 tbsp olive oil
- 4 garlic cloves
- 1 Calabrian or fresno chili
- 2 tbsp minced flat leave parsley
- parmesan or pecorino(optional)
- 1 tbsp kosher salt for pasta water
- 2 tsp kosher salt for tomato sauce
Instructions
- First, we're going to slice four garlic cloves very thinly, and, using your knife blade, crush them into a paste.
- Add 2 tbsp of olive oil into a sauté pan, turn on the heat to low medium and add the garlic paste.
- Let cook for 2/3 minutes or until golden brown, then add the Calabrian finely chopped.
- Next, open the tomato can, place it in a large bowl and start crushing it with your hands. Then add it to the pan.
- Add 1 tbsp of salt and let simmer for 20 to 30 minutes.
- Grab a large pot, fill it with four quarters of water and add 1 tbsp of kosher salt.
- Once is boiling, add the pasta and let cook until "al dente."Using kitchen tongs, transfer the pasta directly into the sauce.
- Turn on the stove, add some pasta water to the pan and start stirring and shacking to emulsify the pasta and the sauce. Continue to cook until the pasta is well coated in tomato sauce and looks glossy.
- Turn off the stove, add some chopped fresh parsley, stir again, and serve right away.
- Finish with a drizzle of extra virgin olive oil and some grated pecorino cheese as desired.