2 teaspoons crushed red pepper flakes or 1 red chili pepper
1/2 teaspoon freshly squeezed lemon juice
1/4 teaspoon dried oregano
kosher salt and freshly ground pepper, to taste
Instructions
Bring a large pot of salted water to boil and cook
pasta according to packaging directions, or until
just al dente. Reserve 1/4 cup pasta water.
In a large saucepan, heat olive oil over medium
heat. Once hot, sauté onion until softened and
translucent. 5-6 minutes.
Add garlic during the last 1 minute of cooking
the onion and cook until fragrant. Note- if
using chili pepper instead of crushed red
pepper flakes, finely chop and cook with the
onion.
Add diced tomatoes, tomato puree and basil
leaves to garlic and bring to a boil.
Reduce heat to low and add red pepper flakes or
red chili pepper, oregano, lemon juice, salt
and pepper. Stir well.
Pour reserved pasta water into sauce and stir
to incorporate. Add cheese and cook on low for
15 minutes.
Place pasta in sauce and toss to coat well or
spoon sauce over the pasta, saving extra for
serving.
Transfer to serving plates and garnish with extra
cheese and basil leaves.
Originally Submitted
2/8/2016
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