A classic easy Italian recipe. A few basic ingredients such as garlic, dried red chili pepper, tomatoes, EVOO, pasta and basil bring to life an amazing dish that everyone can make!
Add 2 tbsp of EVOO to a pan. When the oil shimmers, add minced garlic and break the red chili pepper with your hands. Let the ingredients to be coated with the oil on low heat.
At this pont, add the canned tomato and chop them with a wooden spoon.
When the water boils, add 2 tsp kosher salt, and once dissolved add the pasta.
Keep on simmering the arrabbiata sauce while the pasta is cooking. When the pasta is al dente, remove it from the water with a slotted spoon and add to the sauce.
Add a bit of the cooking pasta water. Mix well, sprinkle with basil and plate it. MANGIA! ( See notes ).
Notes
I used whole wheat pasta for a more wholesome flavor, but you are free to use the classic dry pasta. The classic shape to use is penne, a tube-shaped pasta whose tips resemble those of a pencil.
Dry red chili are peppers dry, used a lot in South Italy. One small pepper gives enough heat to 1 can of tomatoes, but if you like spicy food go for 2. If you cannot find dry red chili, sub them with chili flakes.
For the tomatoes, use Pelati or Tinned San Marzano. It is the best quality for this sauce.
You can sprinkle on top Pecorino cheese, I usually like spicy food without cheese, but you should try to get your own opinion about it.