Spicy Arrabiata Penne
This Spicy Arrabiata Penne recipe from Valerie Bertinelli is a simple yet flavorful dish that's perfect for weeknight meals as well as for entertaining.
Servings: 4 servings
Calories: 344kcal
Ingredients
- 16 ounces uncooked penne rigate
- ¼ cup olive oil
- 3 garlic cloves chopped
- 26.46 ounces chopped tomatoes such as Pomi
- 1 teaspoon kosher salt
- ½ teaspoon crushed red pepper
- ½ teaspoon dried Italian seasoning
- ¼ teaspoon black pepper
- ¼ cup chopped fresh basil plus more for garnish
- Shaved fresh Parmigiano-Reggiano cheese for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta, and cook according to the package; drain, reserving 1 cup of the cooking water.
- Meanwhile, heat the oil in a large skillet over medium-high until shimmering. Add the garlic; cook, stirring often, until fragrant, 1 to 2 minutes. Add the tomatoes, salt, crushed red pepper, Italian seasoning, and black pepper. Bring to a boil, and cook 5 minutes. Remove from the heat, and stir in the ¼ cup chopped basil.
- Stir the cooked pasta and reserved pasta water into the tomato mixture. Garnish with the Parmigiano-Reggiano and additional basil, if desired, and serve warm.
Video
Notes
Recipe excerpted from Valerie's Home Cooking, copyright 2017. Reprinted with permission.
If you have an aversion to spicy foods, cut it in half to ¼ teaspoon. If you love spicy foods, add more at your own risk.
Nutrition
Serving: 1 | Calories: 344kcal | Carbohydrates: 44g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Cholesterol: 1mg | Sodium: 563mg | Fiber: 5g | Sugar: 6g
