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 Peeled Tomatoes

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

Peeled Tomatoes

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

Easy

Vegetarian

Ingredients

Peeled Tomatoes
  • 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

Try also these recipes: pasta all’arrabbiata, spaghetti pomodoro, pasta napoletana

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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.

Spaghetti, With friends, Family, Vegetarian, Italian food, Main course, Pasta

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Also made with: Peeled Tomatoes

Spaghetti Pomodoro
Peeled Tomatoes

Spaghetti Pomodoro

 This delicious Spaghetti Pomodoro recipe is adapted from “How to Eataly: A Guide to Cooking, Buying, and Eating Italian Food” by Oscar Farinetti.

30 min

Easy

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