Arrabiata is a great, spicy base to make other sauces. By adding capers, peppers and tuna you can make a simple puttanesca sauce, or adding some mushrooms and olives makes an easy cacciatore. Add a touch of cream for a great, easy pink sauce.
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- 1 pasta
- 1-2 tbsp. extra- virgin olive oil, plus more for drizzling
- 3 cloves fresh garlic, smashed
- 1 tbsp crushed dried red pepper flakes
- kosher salt and freshly ground black pepper, to taste
- 1 28-oz. can pureed tomatoes
- 10 fresh basil leaves, chopped
- Grated Parmesan cheese, for garnish
- 1 lb. dry linguine pasta
- Heat 1-2 tablespoons of olive oil in a large saucepan over medium-high heat.
- Add garlic, and cook for 3-4 minutes until softened and slightly browned.
- Meanwhile, in a large pot of salted boiling water, cook the linguine for 6-8 minutes until al dente.
- Add red pepper flakes, a pinch of black pepper, then pour in the tomatoes.
- Drizzle lightly with additional olive oil, stir, and simmer uncovered for 10 minutes; add chopped basil towards the very end of cooking time.
- Drain the linguine, reserving about ½ cup of the pasta water.
- Transfer the pasta to the tomatoes, only adding pasta water to thin the sauce as needed.
- Drizzle with olive oil as desired.
- Cook for 1-2 minutes, until the pasta holds the sauce.
- Garnish with grated Parmesan cheese and a drizzle of olive oil to finish.
This recipe is a personal recipe added by rowdystylz and has not been tested or endorsed by MyRecipes.
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Linguine Arrabiata Recipe at a Glance
- COURSE: Main Dishes