Penne Arrabiata

Penne Arrabiata

This fiery classic gets its heat from red pepper flakes and its fresh depth of flavor from tomatoes preserved fresh off the vine. Now you can enjoy the taste of summer any time of year. Make the sauce ahead for a super-fast weeknight meal.

Made with Pelati

Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.

cooking sketch 35 min (COOK TIME: 5 min / PREP TIME: 30 min)

cooking sketch Easy


  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic minced
  • 1 tsp red chili flakes
  • 1 can Mutti® Whole Peeled Tomatoes ((28 oz.) (Pelati) )
  • 1 tbsp thinly sliced fresh basil
  • 1 tbsp of minced fresh parsley
  • salt to taste
  • 3/4-pound penne pasta, cooked and drained
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Penne Arrabiata: Method

  1. Heat oil in a large (12-inch) skillet over medium-high heat and sauté garlic and pepper flakes until garlic is golden brown. Squeeze tomatoes to remove excess moisture and stir into skillet. Cover and reduce heat to low.
  2. Simmer for about 30 minutes or until sauce has thickened. Stir in basil and parsley and adjust seasoning as desired with salt.
  3. Toss with hot cooked pasta and garnish with additional chopped herbs and freshly grated cheese.
  4. Serve the delicious penne arrabiata.

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Also made with: Pelati

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