Main ingredients 🥩
Penne pastaWhole tomatoesGarlicPeperoncinoOlive oil
Fabri's Penne all'Arrabbiata
An authentic pasta made by simmering whole tomatoes for a long time to bring out a deep umami flavor, with the fiery heat of chili peppers.
🙋 Recommended for
- ⭐ For those who want to experience the clean and fiery spiciness of Italian cuisine, not artificial heat.
- ⭐ For those who want to try making an authentic, rich and umami-packed tomato sauce from scratch.
Ingredients needed 🛒2 servings
- 200g penne pasta
- 1 can (400g) whole tomatoes
- 3 cloves garlic
- 4-5 peperoncino
- Extra virgin olive oil, generous amount
- Salt to taste
Recipe 🍳
- Slice or coarsely chop the garlic and set aside.
- Transfer the canned whole tomatoes to a bowl and crush them by hand, removing any tough skins or cores.
- Add a generous amount of extra virgin olive oil to a pan, then add the garlic and peperoncino and sauté over low heat until fully fragrant.
- When the garlic turns golden without burning, pour in the prepared whole tomatoes and gently mix.
- Reduce the heat to very low, cover, and simmer gently for about 40 minutes to complete the tomato sauce.
- When the sauce is nearly done, bring a pot of water to a boil, add salt, and cook the penne pasta.
- Transfer the cooked penne and some pasta water to the pan with the tomato sauce and stir-fry together until the sauce coats the pasta well.
- Finally, drizzle a little more olive oil, toss lightly, and serve in a bowl.
- Slice the garlic and crush the whole tomatoes by hand.
- Sauté garlic and chili in olive oil, then add the tomatoes and simmer over low heat for 40 minutes.
- Toss the cooked penne and pasta water in the sauce, then finish with olive oil.
Cooking tips 💡
- Simmering the tomato sauce for a long time eliminates the distinctive sourness of tomatoes and fills it with savory and umami flavors.
- Penne is the best pasta for arrabbiata sauce because the sauce gets inside the tubes, coating each piece well.
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