Penne all'Arrabbiata

This penne all'Arrabbiata is a delicious summer pasta dish you can have ready in less than 20 minutes. It has lots of ripe tomatoes, fresh garlic, and just a hint of spice.

5 from 2 votes

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Prep: 5

Cook: 15

Total: 20

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 533kcal

Ingredients

16 ounces dried penne pasta
2 Tablespoons olive oil
¼ cup finely diced onion
3 garlic cloves, minced
2 Tablespoons tomato paste
2 teaspoons Calabrian chili paste, or to taste
½ teaspoon Italian seasoning
1 pint cherry tomatoes
1 (15.5-ounce) can tomato sauce
Fresh basil leaves, for garnish

Instructions

Bring a large pot of salted water to a boil and cook the pasta to al dente according to thepackage directions (usually about 9 minutes). Make sure to reserve 1 cup of starchypasta water before draining.
Heat a large high-sided skillet over medium heat. Add the olive oil and onion. Cook for 3-5 minutes, or until the onion is soft and translucent.
Next add the garlic, tomato paste, Calabrian chili paste, and Italian seasoning. Stir tocombine.
Nextadd the cherry tomatoes and tomato sauce. Stir and then cook for another 5-7minutes, or until the cherry tomatoes begin to burst.
Add the cooked pasta to the sauce and stir until the pasta is completely coated in sauce.If the sauce becomes too dry, adda splash of reserved pasta water.
Garnish with fresh basil and enjoy immediately.

Notes

Storage: Leftover pasta can be stored in an airtight container in the fridge for up to three days.

Nutrition

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