Penne Arrabiata made with Peeled Tomatoes
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 Whole peeled tomatoes
Mutti® Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.
Easy
Ingredients
-
1/4
cup
extra virgin olive oil
-
2
cloves
garlic minced
-
1
tsp
red chili flakes
-
28
oz
Mutti® Whole Peeled Tomatoes (Pelati)
-
1
tbsp
thinly sliced fresh basil
-
1
tbsp
of minced fresh parsley
-
salt to taste
-
3/4-pound
penne pasta, cooked and drained
Try also these recipes: pasta all’arrabbiata, spaghetti pomodoro, pasta napoletana
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Try also these recipes: pasta all’arrabbiata, spaghetti pomodoro, pasta napoletana
Penne Arrabiata made with Peeled Tomatoes: Method
- 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.
- Simmer for about 30 minutes or until sauce has thickened. Stir in basil and parsley and adjust seasoning as desired with salt.
- Toss with hot cooked pasta and garnish with additional chopped herbs and freshly grated cheese.
- Serve the delicious penne arrabiata.
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