Spicy Arrabiata Penne
Arrabiata's heat comes not from complexity but from the fearless marriage of garlic, chilli, and tomato. This Roman pasta belongs to cucina povera, born when pantry staples were all a cook had, yet it demands respect for its proportions. The peppery chilli flakes shouldn't overpower but rather sharpen the tomato's acidity, while good olive oil carries the garlic's sweetness through each bite. Make this when you want proof that restraint creates flavor.
Instructions
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.
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.
Drain the pasta and add it to the sauce.
Garnish with Parmigiano-Reggiano flakes and more basil and serve warm..
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