Make your tastebuds dance and pair penne all'arrabbiata with a glass of Riesling.
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
400 gramspeeled tomatoes(half a can)
1-2tspred pepper flakesto taste
1tbspolive oilor as needed
1 clove of garlic
sea saltto taste
1tbspfinely grated Pecorino Romanoif 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.
Put it all together
Remove the garlic clove, and then add the pasta to the sauce. It never hurts to add a spoonful of pasta water too! Let the pasta and sauce combine for a few minutes and too it in the pan. Serve and add a little finely grated Pecorino Romano to the top if you wish. Buon appetito!