20 minutes / Servings: 4 to 6
Pasta all’arrabbiata, from the Lazio region of Italy, features a spicy marriage of tomatoes, garlic and pepper flakes (arrabbiata translates as “angry”). This one-pot version cooks the pasta directly in the sauce, so there’s no need to dirty two pots and heat up the kitchen with a gallon of boiling water. We like this made with enough pepper flakes for moderate but not overly assertive heat; adjust the amount to suit your taste.
3 tablespoons extra-virgin olive oil, plus more to serve
4 medium garlic cloves, thinly sliced
½ teaspoon red pepper flakes
14½-ounce can diced tomatoes
Kosher salt and ground black pepper
1 pound penne
1 ounce finely grated Parmesan OR pecorino Romano cheese (½ cup), plus more to serve
In a large pot, combine the oil, garlic and pepper flakes. Cook over medium-high, stirring often, until fragrant, about 1 minute. Add the tomatoes with juices, 1 teaspoon salt and ½ teaspoon black pepper. Add 3 cups water and the pasta; stir to combine. Bring to a boil over medium-high, then reduce to medium, cover and cook, stirring occasionally, until the pasta is al dente, 9 to 11 minutes.
Remove the pot from the heat and stir in the Parmesan. Cover and let stand for 5 minutes. Stir vigorously, then taste and season with salt and black pepper. Serve drizzled with additional oil and sprinkled with additional cheese.
Optional garnish: Chopped fresh basil