Batali's Simple Penne All'Arrabbiata
photo by Baby Kato
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 3 tablespoons kosher salt
- 4 tablespoons extra virgin olive oil
- 1⁄2 cup tomato paste
- 1 tablespoon hot red pepper flakes
- 1 1⁄2 cups tomatoes, chopped (like Pomi)
- 1 lb penne pasta
- coarse sea salt, to taste (preferred brand ( Maldon)
- 4 tablespoons extra virgin olive oil
- parmigiano-reggiano cheese, freshly grated
directions
- Bring 6 quarts of water to a boil in a large pot, and add 3 tablespoons kosher salt.
- Meanwhile, put 4 tablespoons olive oil in a large sauté pan over medium heat. Add the tomato paste and pepper flakes. Reduce the heat to low and stir just until fragrant, about 4 minutes.
- Stir in the tomatoes, and remove from the heat.
- Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving 1/4 cup of the pasta water.
- Add the pasta and the reserved pasta water to the tomato sauce, stir and toss over medium heat until the pasta is well coated.
- Season with salt if necessary, then add 4 tablespoons olive oil, tossing well.
- Serve immediately, with freshly grated Parmigiano-Reggiano cheese on the side.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
So delicious and perfect for a Lenten meal! I doubled this recipe, using one full can of Cento tomato paste, and Cento San Marzano tomatoes. I typically use the best tomatoes I can find when preparing a dish such as this which features tomato. I did decrease the olive oil by 1/4, and also used 2 t. of red pepper flake and passed it at the table for those that wanted to spice it up. I loved the fresh tomato flavor of this sauce and will definitely make it again!
RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!