Penne all'Arrabbiata (Classic)

Съставки

• Penne rigate400g
• San Marzano tomatoes800g
• Garlic4 cloves
• Dried red chili peppers (peperoncino)2-3
• Extra virgin olive oil4 tbsp
• Fresh parsley2 tbsp, chopped
• Saltto taste
• Black pepperto taste

Стъпки

1. 1

   Bring a large pot of salted water to a boil for the pasta.

2. 2

   While the water heats, finely chop the garlic and crush the dried red chili peppers.

3. 3

   Heat the olive oil in a large skillet over medium heat. Add the chopped garlic and crushed chili peppers. Sauté for about 2 minutes until fragrant, being careful not to burn the garlic.

4. 4

   Add the San Marzano tomatoes (crushed by hand or pulsed in a food processor) to the skillet. Season with salt and pepper. Bring to a simmer and cook for about 15-20 minutes, stirring occasionally, until the sauce has thickened.

5. 5

   Cook the penne rigate in the boiling salted water according to package directions until al dente.

6. 6

   Drain the penne, reserving about 1/2 cup of pasta water. Add the drained penne directly to the skillet with the arrabbiata sauce.

7. 7

   Toss the penne with the sauce to coat evenly. If the sauce is too thick, add a little of the reserved pasta water to loosen it.

8. 8

   Stir in most of the chopped fresh parsley. Serve immediately, garnished with the remaining parsley.