Pasta Arrabiata Recipe (Spicy Tomato Pasta)
This authentic Pasta Arrabbiata recipe is a simple, spicy Italian classic made with garlic, red pepper flakes, and fresh herbs for a bold and delicious dish.
Servings: 4 yields
Calories: 311kcal
Ingredients
- 250 g Penne Pasta or any pasta of your choice
- 3-4 tablespoons Olive oil
- 2-3 Garlic cloves minced
- 1 teaspoon Red pepper flakes
- 2 cans Chopped/crushed tomatoes
- Salt to taste
- Pepper to taste
- 2 tablespoons Parsley/Basil chopped
- Parmesan cheese
Instructions
- Fill a large pot with water, add 1 tablespoon of slat and bring to a boil.
- Meanwhile: Heat the olive oil in a large pan over medium heat. Add garlic and chili flakes and fry for 1 minute. Do not burn the garlic.
- Add the tomatoes to the pan, stir and simmer for about 10 minutes.
- When water is boiling, add the pasta and cook to al dente according to package instructions.
- To the sauce add chopped basil, salt, pepper and mix.
- Reserve about 1/2 cup of the pasta cooking water, then drain the pasta and add to the sauce, add 1/4 cup of the cooking water and toss to combine (if needed add more water).
- Serve with freshly grated parmesan cheese.
Video
Notes
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
- FAQs: Make sure you read the FAQs for this recipe which are located below the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
- Leftovers: To store pasta, let it cool completely, then transfer it to an airtight container and refrigerate for up to 3-4 days. Reheat with a splash of water or sauce to maintain moisture.
Nutrition
Calories: 311kcal | Carbohydrates: 63g | Protein: 12g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 960mg | Potassium: 774mg | Fiber: 6g | Sugar: 11g | Vitamin A: 784IU | Vitamin C: 22mg | Calcium: 95mg | Iron: 4mg