Pasta Arrabbiata

8 servings (1 cup each)


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1/2 cup virgin olive oil
5 cloves garlic, minced (5 cloves = 2 1/2 tsp)
1 can (29 oz each) Hunt's Tomato Puree
1 can (28 oz each) Hunt's Petite Diced Tomatoes, undrained
2 teaspoons crushed red pepper flakes
1/2 teaspoons dried oregano leaves
1/4 teaspoons salt
1 pound dry penne pasta, uncooked
1/2 cup shredded Parmigiano-Reggiano cheese
1/4 cup thinly sliced fresh basil


Hands On: 10 minutes
Total: 40 minutes

1. Heat oil in large saucepan over medium heat 1 minute. Add garlic; cook 3 minutes, or until golden brown, stirring occasionally. Stir in tomato puree and diced tomatoes with their juice. Bring to a boil, stirring occasionally. Reduce heat to low; stir in crushed red pepper, oregano and salt. Cook 20 minutes, stirring occasionally.

2. Cook pasta in large saucepan according to package directions while sauce is cooking. Drain, reserving 1/2 cup of the cooking water. Return pasta and the reserved cooking water to same saucepan; stir in cheese. Set aside.

3. Stir basil into prepared sauce. Remove 2 cups of sauce. Add to pasta mixture; mix lightly. Spoon onto serving platter; top with the remaining sauce.

Created date

November 2008