Easy Penne Arrabbiata
Penne with garlic, crushed tomatoes, and a kick of red pepper? Yes please. This penne arrabbiata brings cloves of garlic, San Marzano tomatoes, and good olive oil together in one spicy, slurp-worthy pan. Ridiculously simple, spicy, pantry-friendly, and customizable—this is weeknight pasta at its coziest best.
4
servings
Ingredients
Pasta
- 12 oz (340 g) penne pasta regular or whole wheat
- 1 tbsp (15 ml) salt for pasta water
Sauce
- 1/4 cup (60 ml) extra virgin olive oil
- 6 cloves garlic thinly sliced
- 1 to 2 tsp (1-2 tsp) crushed red pepper flakes to taste
- 1 28-oz can (800 g) crushed San Marzano tomatoes
- 3/4 tsp (3.5 g) salt plus more to taste
- 1/4 tsp (0.5 g) black pepper freshly ground, plus more to taste
- 1 pinch sugar optional; only if needed, to mellow acidity
To serve (optional)
- Parmesan or Pecorino cheese grated, for garnish
- chopped fresh parsley for garnish
Equipment
- Large pot
- Large skillet
- Tongs
- wooden spoon
Instructions
- Boil the pasta: In a large pot, bring water to a boil and add 1 tablespoon salt. Add penne and cook until al dente according to package directions. Reserve about 1 cup of pasta water, then drain the pasta.
- Toast the garlic and red pepper: While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and sauté until fragrant and lightly golden, about 1-2 minutes. Add crushed red pepper flakes and toast for 30 seconds.
- Add crushed tomatoes and simmer: Stir in the crushed San Marzano tomatoes. Reduce heat and simmer for 15 minutes, stirring occasionally. Season with salt, black pepper, and a pinch of sugar if tomatoes are too acidic.
- Toss pasta into sauce: Add drained penne to the skillet and toss to coat in the sauce. Add splashes of reserved pasta water as needed to loosen the sauce until it clings to the pasta.
- Serve and garnish: Serve hot, topped with grated Parmesan or Pecorino and chopped parsley if desired.
Notes
Leftovers store well: Refrigerate in an airtight container for up to 4 days. Reheat with a splash of water or drizzle of olive oil to loosen the sauce. For longer storage, freeze the sauce alone for up to 3 months—thaw and reheat gently before mixing with fresh pasta.
Variations: Use rigatoni or ziti in place of penne, swap or add roasted veggies, stir in cooked protein, use basil instead of parsley, or add a touch of cream for a different vibe.
Nutrition
Calories: 420kcal | Carbohydrates: 69g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 920mg | Potassium: 700mg | Fiber: 5g | Sugar: 8g | Vitamin A: 450IU | Vitamin C: 18mg | Calcium: 120mg | Iron: 3.2mg