Silvano Marchetto's Penne All'Arrabiata
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- ÂĽcup Tuscan extravirgin olive oil
- 2whole cloves garlic
- 1chopped clove garlic
- 116-ounce can imported Italian plum tomatoes
- 10leaves fresh basil
- 1whole dried hot red chili pepper
- Salt and freshly ground black pepper to taste
- 1pound penne (short tubular pasta)
- 1tablespoon salt
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
378 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 60 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 11 grams protein; 379 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Over medium heat, brown the 2 garlic cloves in the olive oil. When thoroughly brown, remove and discard.
- Step 2
Add the chopped garlic clove and let sizzle for a moment, watching carefully that it doesn't burn.
- Step 3
Add tomatoes and their juice to the garlic in the pan, breaking up the tomatoes with a fork. Leave to cook for 10 minutes to reduce the sauce slightly.
- Step 4
While tomatoes are cooking, wash and dry the basil leaves and cut into ribbons. Cut the whole chili pepper in half and discard the seeds. Chop the pepper roughly. Add chili pepper and basil to the sauce in the pan, stir well and taste for seasoning, adding salt and pepper if desired. Leave to simmer over low heat while preparing pasta.
- Step 5
Bring 4 quarts of water to a rolling boil. Add 1 tablespoon of salt and when water reboils, add pasta all at once. Stir vigorously with a long-handled wooden spoon or fork to bring quickly back to a boil. Cook until done.
- Step 6
Drain and turn into a warmed serving bowl. Dress with the sauce and serve immediately.
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Deborrah
We love spicy food, so I used more red pepper than called for her. Topped finished dish with few leaves of Italian parsley and a quick grate of Pecorino Romano. Delizioso!
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