4 tablespoons extra-virgin olive oil, plus 4 more tablespoons
1/2 cup tomato paste
1 Tablespoon red pepper flakes
1 1/2 cups chopped tomatoes, fresh or diced canned
1 pound penne
Parmesan, for serving
Bring 6 quarts of water to a boil in a large pot, and add 3
tablespoons kosher salt.
Meanwhile, put 4 tablespoons olive oil in a large sauté pan over
medium heat, and then add the tomato paste and pepper flakes;
reduce the heat to low and stir just until fragrant, about 4 minutes.
Stir in the tomatoes, and remove from the heat.
Drop the pasta into the boiling water, and cook until al dente.
Drain the pasta, reserving 1/4 to 1/2 cup of the pasta water.
Add the pasta and the reserved pasta water to the tomato sauce,
stir and toss over medium heat until the pasta is well coated.
Season with salt if necessary, then add the remaining oil, tossing
well. Serve immediately, with grated Parmigiano-Reggiano on the
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