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Pasta Arrabiata Recipe

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veena from khi
Ingredients
  1. Salt and freshly ground black pepper
  2. 1 pound penne rigate (penne pasta with ridges)
  3. 1/4 cup olive oil
  4. 3 cloves garlic, chopped
  5. One 26.42-ounce container chopped tomatoes, such as Pomi
  6. 1/2 teaspoon red chile flakes
  7. 1/2 teaspoon Italian seasoning
  8. 6 leaves fresh basil, chopped, plus more for garnish
  9. Block of Parmigiano-Reggiano, for garnish
Method
  • Bring a large pot of water to a boil. Add 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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