Prep Time
5 min
Cook Time
15 min
Yields
6 servings
There’s nothing quite like a homemade classic Italian meal, kicked up a notch with a fiery arrabiata sauce.
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ingredients
Kosher salt and freshly ground black pepper
1
lb(s) penne rigate (penne pasta with ridges)
¼
cup olive oil
3
cloves garlic, chopped
1
(26.42-oz) container chopped tomatoes, such as Pomi
½
tsp red chile flakes
½
tsp Italian seasoning
6
leaf fresh basil, chopped, plus more for garnish
1
block Parmigiano-Reggiano, for garnish
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directions
Step 1
Bring a large pot of water to a boil. Add kosher salt to the boiling water, then add the pasta. Cook according to the package instructions, about 9 minutes.
Step 2
In a large skillet over medium-high heat, add the olive oil and heat until the oil starts to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, red chile flakes, Italian seasoning and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Remove from the heat and add the chopped basil.
Step 3
Drain the pasta and add it to the sauce. Garnish with Parmigiano-Reggiano flakes and more basil and serve warm.