Penne arrabbiata is a simple, spicy and filling pasta dish from Lazio and one of the traditional favorites in Italy and around the world. Although it is an easy recipe, basically tomatoes, garlic, olive oil and chili peppers, it still needs a bit of attention to perfect and selecting the best ingredients can make all the difference.
Heat the olive oil in large skillet over medium-high heat and add the garlic and crushed red pepper flakes once it is glistening slightly.
Start a pot of water for the pasta and add salt and bring to a boil.
Remove the garlic cloves right before they start to brown.
Add the crushed tomatoes (only use peeled tomatoes) to the pan, reduce heat and simmer for ten minutes.
Start the pasta and cook until al dente by following the instructions on the box.
Drain the pasta, add to frying pan, and toss with the sauce over high heat for a few minutes (not too long, use your judgment and when the sauce starts coating the pasta you can turn it off).
Transfer to a serving dish and sprinkle with fresh basil or parsley and enjoy!
Notes
Opinions are mixed on whether grated cheese should be served on top of penne all’arrabbiata. In the end it is a personal choice. If it is something that you want to add to your dish, then we recommend Pecorino Romano.