Penne all'Arrabbiata

🛒 Ingredients

• Penne pasta 80 g · 290 kcal
• Peeled tomatoes (canned) 200 g · 40 kcal
• Garlic clove 5 g · 7 kcal
• Red chili pepper 2 g · 5 kcal
• Olive oil 15 g · 130 kcal
• Fresh parsley 5 g · 2 kcal

👨‍🍳 Instructions

1. Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package instructions until al dente.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and chopped red chili pepper, cooking for 1-2 minutes until fragrant.
3. Pour in the peeled tomatoes, crushing them lightly with a spoon if whole. Simmer the sauce for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
4. Drain the cooked penne, reserving about half a cup of pasta water. Add the drained pasta directly to the skillet with the arrabbiata sauce.
5. Toss the pasta with the sauce to coat thoroughly. If the sauce is too thick, add a tablespoon or two of the reserved pasta water to reach the desired consistency.
6. Serve immediately, garnished with fresh chopped parsley. For an extra kick, a sprinkle of fresh chili flakes can be added.