Make your tastebuds dance and pair penne all'arrabbiata with a glass of Riesling.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
- 380 grams penne
- 400 grams peeled tomatoes (half a can)
- 1-2 tsp red pepper flakes to taste
- 1 tbsp olive oil or as needed
- 1 clove of garlic
- sea salt to taste
- 1 tbsp finely grated Pecorino Romano if desired
Smash the garlic clove (keeping it whole). Remove the seeds from the peeled tomatoes (if whole), and give them a rough chop.
Bring a large pot of water to a boil. When it starts boiling, add a heaping tablespoon of sea salt.
Make the sauce
Heat the garlic clove and red pepper flakes in a frying pan over low heat for a minute.
Add the peeled tomatoes and a little of their juice to the pan and salt to taste. Meanwhile, cook the pasta according to the package directions.