A vibrant Roman classic: penne rigate coated in a bright tomato sauce, spiced with golden garlic and dried chili. Simple, fast, and deeply flavorful.
Ingredients
- 400 g Penne rigate
- 800 g Canned San Marzano peeled tomatoes
- 3 cloves Garlic
- 1 piece Dried red chili (peperoncino)
- 6 tbsp Extra-virgin olive oil
- 1 bunch Fresh flat-leaf parsley
- to taste Fine salt
- Optionnel, au goût Grated pecorino romano
Method
- Bring a large pot of water to a boil and salt it generously: the water should taste like light sea water.
- Drain the peeled tomatoes, reserving their juice, then roughly crush them by hand or with a potato masher for an uneven texture.
- In a wide, deep skillet, pour the olive oil and heat over medium-low. Add the thinly sliced garlic and crumbled chili, and let sauté until the garlic is golden and flavors the oil, about one to two minutes, without ever letting it brown.
- Pour the crushed tomatoes and their juices into the skillet, salt, then simmer over low heat for fifteen to twenty minutes, until the sauce thickens slightly and the oil rises to the surface.
- While the sauce simmers, plunge the penne into the boiling water and cook them one minute less than the time indicated on the package, for a firm al dente bite.
- Ladle out a cup of starch-rich cooking water, then drain the pasta.
- Pour the penne directly into the skillet with the arrabbiata sauce, add a splash of cooking water, and toss for one to two minutes over high heat, stirring so the pasta absorbs the sauce and it becomes glossy.
- Off the heat, sprinkle with chopped flat-leaf parsley and toss one last time.
- Serve immediately in warm bowls, with grated pecorino romano on the side for those who wish.
Nutrition
Per serving
- Energy
- 619.6 kcal
- Protein
- 15.37 g
- Carbohydrate
- 82.17 g
- Fat
- 25.01 g
- Fibre
- 7.31 g
- Calcium
- 43.01 mg
- Iron
- 1.6 mg
- Magnesium
- 19.76 mg
