Luna
Culinary Explorer
Ciao a tutti! I would love to share with you a classic Italian dish that will ignite your taste buds and transport you to the sunny streets of Rome - Penne Arrabbiata. This fiery pasta dish is a staple of Italian cuisine, known for its bold flavors and simple yet satisfying ingredients. "Arrabbiata" translates to "angry" in Italian, a nod to the spicy kick that sets this dish apart. With just a handful of pantry staples, you can whip up a plate of Penne Arrabbiata that's sure to impress your friends and family. So, let's roll up our sleeves and embark on a culinary adventure through the heart of Italy!
Ingredients:
Ingredients:
- 12 ounces (about 350g) penne pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 can (14 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
- Start by bringing a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the cooking water.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, and sauté for 1-2 minutes until the garlic is fragrant and golden brown. Be careful not to let it burn.
- Pour in the crushed tomatoes and dried oregano, and season with salt and pepper to taste. Stir well to combine, then reduce the heat to low and let the sauce simmer for about 10 minutes, allowing the flavors to meld together. If the sauce seems too thick, you can add a splash of the reserved pasta cooking water to thin it out.
- Once the sauce has thickened slightly, add the cooked penne pasta to the skillet, tossing gently to coat the pasta evenly with the sauce.
- Cook for an additional 1-2 minutes, allowing the pasta to absorb some of the flavors of the sauce.
- Remove the skillet from the heat and garnish the Penne Arrabbiata with freshly chopped basil leaves.
- Serve hot, optionally sprinkled with grated Parmesan cheese for an extra touch of decadence.
Gonna try it with some extra red pepper flakes for an extra kick. Thanks for sharing! 
