Barilla® Penne Rigate all'Arrabbiata

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Barilla Penne Rigate

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  • Prep
  • Cook
  • Skill
    Casual


Ingredients

Ingredients for 6 people      

  • 1 box Barilla® Penne Rigate
  • 5 tablespoons (75 mL) extra virgin olive oil divided
  • 2 cloves garlic peeled and minced
  • 2 teaspoons (10 mL) red chili pepper flakes or to taste
  • 1 can (28oz) (794 g) Italian canned tomatoes peeled
  • ½ cup (170 g) Romano cheese grated
  • 1 tablespoon (15 mL) fresh Italian parsley chopped
  • salt to taste

Instructions

  • Bring a large pot of water to a boil; season with salt
  • Sauté garlic and red chili pepper flakes with 3 tablespoons of olive oil in a large skillet over medium heat for 1-2 minutes, or until slightly golden and fragrant
  • Stir in tomatoes and bring to a boil; simmer for 5 minutes
  • Season with salt to taste
  • Remove skillet from heat
  • Cook pasta according to package directions
  • Drain pasta; reserve ¾ cup of pasta cooking water
  • Add pasta and pasta cooking water to the tomato sauce; toss over medium heat until pasta is well coated
  • Stir in remaining olive oil, romano cheese, and parsley before serving
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