My F&W
quick save (...)

Penne all'Arrabbiata

  • TOTAL TIME: 30 MIN
  • SERVINGS: 6
  • FAST
  • HEALTHY
  • VEGETARIAN
  1. 1 pound penne
  2. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  3. 6 garlic cloves, minced
  4. 2 teaspoons crushed red pepper
  5. One 28-ounce can crushed tomatoes
  6. 1 teaspoon dried oregano
  7. Salt
  8. 2 tablespoons chopped flat-leaf parsley
  9. Freshly grated pecorino cheese, for serving
  1. In a large pot of boiling salted water, cook the penne until al dente.
  2. Meanwhile, in a large, deep skillet, heat 1/4 cup of the olive oil. Add the garlic and crushed red pepper and cook over moderate heat until golden and fragrant, about 3 minutes. Add the crushed tomatoes, oregano and a pinch of salt and bring to a boil. Simmer over moderate heat, stirring occasionally, until slightly reduced, about 8 minutes.
  3. Drain the penne, reserving 1/3 cup of the pasta cooking water. Add the penne to the skillet and toss well. Add the reserved pasta cooking water, the remaining 2 tablespoons of olive oil and the parsley, season with salt and stir well. Transfer the pasta to shallow bowls and serve with the pecorino cheese.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.