Penne Allarabiata
Transform your weeknight dinners with the bold and zesty flavors of Penne All'Arabiata, a classic Italian pasta dish that perfectly balances simplicity with a fiery kick. Featuring al dente penne coated in a luscious tomato-based sauce infused with aromatic garlic, crushed red chili flakes, and rich olive oil, this recipe delivers a spicy yet comforting meal in just 30 minutes. A hint of sugar balances the tomatoes' acidity, while freshly chopped parsley adds a burst of freshness to each bite. Customize with optional Parmesan for a creamy twist, and don't forget to reserve some pasta water to masterfully bind the sauce to your pasta. Perfect for spice lovers, this easy and authentic Penne All'Arabiata recipe is sure to elevate your pasta night with its vibrant and satisfying flavors!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Penne pasta
- 2 tablespoons Olive oil
- 4 pieces Garlic cloves, thinly sliced
- 1.5 teaspoons Crushed red chili flakes
- 800 grams Canned whole peeled tomatoes
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 1 teaspoon Sugar
- 2 tablespoons Fresh parsley, chopped
- 50 grams Parmesan cheese, grated (optional)
- 4 liters Water for boiling pasta
- 1 tablespoon Salt for pasta water
Instructions
Bring 4 liters of water to a boil in a large pot and add 1 tablespoon of salt.
Cook the penne pasta according to the package instructions until al dente, usually about 10-12 minutes. Reserve 1 cup of pasta water before draining.
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the thinly sliced garlic and sauté for about 1 minute until fragrant and slightly golden, being careful not to burn it.
Stir in the crushed red chili flakes and cook for 30 seconds to release their flavor.
Add the canned whole peeled tomatoes to the skillet and carefully break them up with a wooden spoon or spatula. Simmer for 10 minutes, stirring occasionally.
Season the sauce with 1 teaspoon of salt, 0.5 teaspoon of freshly ground black pepper, and 1 teaspoon of sugar to balance the acidity of the tomatoes.
Once the sauce has thickened slightly, add the drained pasta to the skillet, tossing to coat the pasta evenly with the sauce. If needed, use the reserved pasta water, a few tablespoons at a time, to loosen the sauce and help it cling to the pasta.
Taste and adjust the seasoning as necessary.
Garnish the Penne All'Arabiata with freshly chopped parsley and grated Parmesan cheese, if desired.
Serve immediately and enjoy your spicy and flavorful pasta!
Nutrition Facts
Calories |
2134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 9950 mg | 433% | |
| Total Carbohydrate | 351.7 g | 128% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 37.7 g | ||
| Protein | 77.0 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 728 mg | 56% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2331 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
