Pasta All’Arrabbiata is proof that a few simple ingredients can still make a statement. Garlic slowly melts into olive oil, tomatoes simmer down into something rich and vibrant, and chile brings the kind of heat that lingers just enough. It’s bold without trying too hard — comforting, fiery, and unapologetically sharp in all the right ways.

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 can (14.5 oz) San Marzano or Datterini plum tomatoes, crushed by hand with most skins removed.
• ½ cup water (rinse out the tomato can)
• 1 large garlic clove, smashed and peeled
• Pinch of chili flakes
• A few fresh basil leaves
• Salt, to taste
• 400g (8 oz) of Penne Pasta
• Parmesan and extra basil, for garnish

Instructions

1. Bring a large pot of salted water to a boil for the pasta.
2. In a medium pan, add the olive oil while the pan is still cold.
3. Smash and peel the garlic clove, then add it to the oil along with a pinch of chili flakes. Heat gently, allowing the garlic to infuse the oil without burning.
4. Crush the tomatoes by hand, removing most of the skins.
5. Once the garlic is lightly golden, add the tomatoes to the pan. Rinse the tomato can with ½ cup of water and pour it into the sauce.
6. Season generously with salt to taste.
7. Tear a few basil leaves by hand and add them to the sauce.
8. Cook the pasta until al dente according to your package instructions. Using a good-quality pasta makes a difference.
9. While the pasta cooks, simmer the sauce for about 15 minutes, until slightly thickened.
10. Add the cooked pasta to the sauce along a few tablespoons of pasta water.
11. Toss everything together for 1-2 minutes until the sauce fully coats the pasta.
12. Finish with freshly grated parmesan and chopped basil before serving.