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Pasta Arrabiata

A slightly spicy recipe, this classic garlic, basil and crushed red pepper-based sauce is made even better by its foundation of “perfect penne”.


Pasta Arrabiata
source Tuttorosso Tomatoes
categories gravy, main dish, pasta, italian
yield Serves 6
prep time 10 mins
total time 40 mins

INGREDIENTS
  • ½ cup extra virgin olive oil
  • 5 garlic cloves, minced
  • 1 (28 oz) can Tuttorosso® Diced Tomatoes
  • 1 (28 oz) can Tuttorosso® Italian Inspirations Tomato Puree Extra Thick
  • 2 tsp crushed red pepper
  • ½ tsp dried oregano
  • Salt and black pepper to taste
  • 1 lb penne pasta, cooked and drained, reserve ½ cup pasta water
  • ½ cup shredded Italian blend cheese
  • ¼ cup thinly sliced fresh basil leaves

    • INSTRUCTIONS
  • 1. Heat oil in large saucepan over medium heat. Add garlic and cook about 3 minutes or until garlic is browned, being careful not to burn. Add in diced tomatoes and tomato puree, bring to a boil.
  • 2. Reduce heat to low and stir in red pepper, oregano, salt and black pepper. Cook uncovered, for about 20 minutes, stirring occasionally.
  • 3. Return pasta and reserved water to saucepan; sprinkle with cheese and basil. Toss until well combined.

    • NOTES

    NUTRITION