December 2020

Penne al Arrabiata

Penne al arribiata
Penne al Arribiata (for 4)


  • 1 LB dried Penne or double batch of fresh penne from Phillips Pasta maker
  • 6oz can Tomato Sauce (not pasta sauce)
  • 8 cloves garlic
  • 1/4 teaspoon dried basil or 1 Teaspoon fresh basil
  • 1 teaspoon red pepper flakes
  • Fresh Black Pepper
  • Kosher Salt
  • 2 Tablespoon Extra virgin olive oil
  • 1 Cup Reserved Pasta water


  • Boil water and cook pasta
  • While pasta cooks grate or very finely dice garlic
  • In Saucier or large skillet
  • Heat oil until shimmering
  • Add Garlic cook until starting to brown (don't burn)
  • Add Red pepper flakes
  • Add Tomato Sauce
  • Add Basil
  • Drain Pasta 1 minute before al dente (Reserve 1 Cup Pasta Water)
  • Add 14 cup Pasta water mix vigorously to emulsify sauce until noodles are glossy and coated - adding additional pasta water as necessary
  • Serve immediately 
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