Pasta All'Arrabbiata
Ingredients: extra virgin olive oil, garlic, chili, parsley, peeled tomatoes · 25 min cook time · 520kcal · $14.50
Ingredients
4spoons extra virgin olive oil, 2cloves garlic, to taste chili, bunch parsley, 800g peeled tomatoes, to taste salt, to taste pepper, 454g pasta, to taste basil, to taste pecorino romano
Instructions
1. Pour extra virgin olive oil into a pan.
2. Crush two garlic cloves directly into the pan.
3. Finely chop the chili and add it to the pan with the garlic, cooking slightly.
4. Finely chop parsley, making sure to include the stalks for extra flavor.
5. Crush the canned peeled tomatoes in a bowl to make a puree.
6. Season the tomato puree with salt and pepper, then mix well.
7. Boil water in a pot, add salt, and cook the pasta.
8. Add the crushed tomatoes to the pan with garlic and chili and cook for about 10 minutes.
9. Add chopped parsley to the sauce.
10. Add fresh basil leaves into the tomato sauce.
11. Strain the cooked pasta and add it directly into the pan with the sauce, mixing well.
12. Generously garnish with pecorino romano cheese and chopped parsley before serving.
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