Servings: 2
Calories: 409kcal
Ingredients
- ⅓ pound pasta penne (see notes)
- 2 cloves garlic
- 2 tbsp olive oil extra virgin
- 1 unit chili dry red (see notes)
- 1 can tomatoes san marzano, pelati (see notes)
- 2 tbsp basil
- 1 tbsp parsley chopped
Instructions
- Bring a large pot of water to boil.
- 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.
Nutrition
Calories: 409kcal | Carbohydrates: 58g | Protein: 10g | Fat: 15g | Sodium: 5mg | Potassium: 189mg | Fiber: 3g | Sugar: 2g | Vitamin A: 115IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg
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