Penne Arrabiata Recipe

Easy Penne with Spicy Tomato-Garlic Sauce

Level: Easy
Servings: 4 to 5
Nutritional Information per Serving (1 of 5 servings): Calories 694, Total Fat 31 g, Saturated Fat 5 g, Carbohydrates 87 g, Dietary Fiber 8 g, Sugar 11 g, Protein 16 g, Cholesterol 1 mg, Sodium 1097 mg
Total Time: 1 hr 5 min
Active Time: 30 min

Ingredients

2/3 cup quality olive oil
1 cup whole peeled garlic cloves (about 24 cloves)
2 (28-ounce) cans whole peeled San Marzano tomatoes
2 teaspoons whole fennel seeds, roughly chopped
1 teaspoon crushed red pepper flakes
1/3 cup dry red wine such as Chianti
Kosher salt and freshly cracked black pepper
1/4 cup julienned fresh basil leaves, plus extra for garnish
1 pound dry penne rigate (for example, DeCecco brand)
Freshly grated Parmesan cheese, for serving

Instructions

1. Imagine the irresistible aroma of garlic slowly infusing olive oilyour kitchen's about to come alive! In a medium-sized (10-inch) saucepan or Dutch oven like a Le Creuset, gently heat the olive oil over medium-low heat. Add the whole garlic cloves and saut for 10 to 12 minutes, stirring occasionally, until the garlic softens and develops a light golden color.

2. While that's happening, drain the canned tomatoes and pulse them in a food processor fitted with a steel blade until roughly chopped. Use a slotted spoon to add the softened garlic into the food processor and pulse again to chop it further. Pour this tomato-garlic mixture back into the pot with the olive oil. Stir in the chopped fennel seeds, crushed red pepper flakes, red wine, 1 tablespoon kosher salt, and 1 teaspoon freshly ground black pepper. Bring to a boil, then reduce the heat and let it simmer gently for 30 minutes. Stir in the basil leaves, adjust seasoning as desired (get ready for that bold, spicy kick!), and keep warm on very low heat.

3. Meanwhile, bring a large pot of water to a rolling boil. Add 2 tablespoons kosher salt and the penne pasta. Cook following the package instructions until just shy of al dentethis ensures it finishes perfectly in the sauce.

4. About 2 minutes before the pasta reaches al dente, use a spider or wire strainer to transfer it directly from the boiling water into the simmering sauce. Add 1/4 cup of pasta cooking water to the sauce as well. Let the pasta cook in the sauce for 2 to 3 minutes, allowing it to soak up all those incredible flavors and finish cooking to al dente. Serve the pasta in shallow bowls, sprinkled with extra basil and freshly grated Parmesan cheese, while still hot. Dive in and savor every spicy, garlicky bitepure comfort on a plate!