Saturday, June 28, 2008

Penne Arrabiatia

I ran a 5-mile race this morning, so to help me have enough energy to run in today’s stifling heat and humidity, I cooked this simple dish of pasta in a spicy tomato sauce last night. Note that this recipe makes enough sauce for about 4 servings, but it freezes well.

Penne Arrabiata


  • Penne pasta
  • slightly less than a 1/4 cup olive oil
  • 4 cloves of garlic, sliced
  • 1 teaspoon dried red pepper flakes
  • 1 28 oz. can San Marzano tomatoes, drained and crushed
  • Salt and pepper, to taste
  • Parsley, chopped
  • Pecorino Romano cheese, grated


  • Boil pasta in salted water.
  • Meanwhile, heat oil in skillet over medium heat
  • Add garlic and pepper flakes to oil. Stir constantly until garlic is golden, about 5 minutes
  • Add tomatoes to skillet. Sprinkle with salt and pepper
  • Reduce sauce, stirring occasionally, until sauce thickens to desired consistency, about 10 minutes
  • Add salt and pepper to taste
  • Toss pasta with sauce
  • Garnish pasta with parsley and Pecorino Romano.

No comments:

Post a Comment


Related Posts with Thumbnails