Pasta Arrabiata

Name: Pasta Arrabiata
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 1/2 cup extra virgin olive oil; 5 garlic cloves; 1 (28 ounce) can Diced Tomatoes; 1 (28 ounce) can Italian Inspirations Tomato Puree Extra Thick; 2 teaspoons crushed red pepper; 1/2 teaspoon dried oregano; Salt and black pepper to taste; 1 pound penne pasta; 1/2 cup shredded Italian blend cheese; 1/4 cup thinly sliced fresh basil leaves

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Serves:

6 people

Prep Time:

10 minutes

Cook Time:

30 minutes

A slightly spicy recipe, this classic garlic, basil and crushed red pepper-based sauce is made even better by its foundation of “perfect penne”.

Ingredients

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1/2 cup extra virgin olive oil
5 garlic cloves, minced
1 (28 ounce) can Tuttorosso® Diced Tomatoes
1 (28 ounce) can Tuttorosso® Italian Inspirations Tomato Puree Extra Thick
2 teaspoons crushed red pepper
1/2 teaspoon dried oregano
Salt and black pepper to taste
1 pound penne pasta, cooked and drained, reserve 1/2 cup pasta water
1/2 cup shredded Italian blend cheese
1/4 cup thinly sliced fresh basil leaves

Instructions

Heat oil in large saucepan over medium heat. Add garlic and cook about 3 minutes or until garlic is browned, being careful not to burn. Add in diced tomatoes and tomato puree, bring to a boil.
Reduce heat to low and stir in red pepper, oregano, salt and black pepper. Cook uncovered, for about 20 minutes, stirring occasionally.
Return pasta and reserved water to saucepan; sprinkle with cheese and basil. Toss until well combined.

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Pasta Arrabiata

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