Pasta Arrabiata

In a big rush? Or, have some unexpected guests drop by and don’t have time to cook up a big ol’ supper? Then, this here Pasta Arrabiatais the perfect answer to all your culinary problems. Add a little salad and some fresh baguette, uncork that bottle of Chianti or Merlot and you’ve got yourself a fast and easy Eye-tal-yun supper! Mangia and Bon Appétit!

Pasta Arrabiata

Recipe by: Bobbi Jo Lathan

Recipe type: Entree

Cuisine: Italian

INGREDIENTS

1 pound penne rigata pasta

2 tablespoons kosher salt

3 tablespoons olive oil

4 garlic cloves (minced)

1 teaspoon crushed red pepper flakes

one 28- ounce can of peeled tomatoes ( roughly chopped/ I like San Marzano or Red Gold brand)

5 leaves fresh basil (chopped)

1 teaspoon fresh oregano

1 teaspoon each salt and freshly ground black pepper

⅓ cup Parmigiano-Reggiano cheese (freshly grated)

INSTRUCTIONS

1. Git out your big pasta pot and fill it with water. Add 2 tablespoons of salt to the water (You can also add a tablespoon of olive oil to the water, so the pasta doesn’t stick together while cookin’). Bring the water in the pot to a boil. Once it’s boilin’, add the pasta and stir. Let it cook.

2. While that pasta is cookin’, git out your big skillet and place it on the burner over a medium-high heat. Add the 3 tablespoons of olive oil to the skillet. Once the oil’s hot, add the minced garlic. Stir it around for a few seconds.Then, add the hot pepper flakes and stir them around a minute to blend with the garlic.

3. Now, add the tomatoes and roughly chop them in half while in the skillet.(You can use a wooden spoon or a dull knife so as not to mess up your skillet.) Add the fresh basil and oregano, salt and pepper. Bring that to a boil and then turn the heat down to medium and let that cook for about 10 more minutes.

4. Once the pasta is cooked al dente, git a measuring cup and scoop out about ¼ cup of the pasta water to later add to the sauce. Then, drain the pasta in a colander in your sink. (That is, if you don’t have a pot with the colander in it.)

5. Add the drained pasta to the sauce in your skillet. (If your skillet isn’t big enough, put the pasta back into the pasta pot and pour the sauce in the skillet over the pasta in the pot.) Add the reserved pasta water and stir it all around until it’s all blended and the pasta is thoroughly coated. At this point you can add a little more salt and pepper to your taste.

6. Now, let the pasta in its sauce cook over the medium heat for another 8 minutes.

7. Place some of the arrabiata pasta on a plate, sprinkle with the grated cheese, garnish with a little chopped fresh basil or parsley, and serve it up with a nice salad, and some fresh baguette! Yum!

8. Now, all that’s left to do is kick back with your friends and enjoy your dee-lish-us Pasta Arrabiata with a nice Merlot or Chianti. Bon Appétit and Mangia!