Penne all'Arrabbiata
courtesy of Mark Strausman Executive Chef at Fred's at Barneys
Ingredients (makes 4 servings):
  • 1 tablespoon salt, plus additional for seasoning
  • 1 pound dried penne pasta
  • ¼ cup il Monello extra virgin olive oil
  • 3 cloves garlic, thickly sliced
  • ½ teaspoon hot red pepper flakes
  • 1 cup milled or crushed canned Italian plum tomatoes
  • 2 tablespoons freshly chopped Italian parsley
 
Preparation

The key to success with this recipe is slowly cooking the garlic to a golden brown. This releases all the flavorfull oils and sends a nutty, toasted smell through your kitchen.


Stir continually and if it gets too brown, it will be better.
Heat a gallon of water with a tablespoon of salt until it boils. Add the pasta, stir well, and cover until it returns to a boil. Then uncover and let boil until just tender to the bite all the way through.
Meanwhile, in a large skillet with a lid, heat the oil over medium-high heat. Add the garlic and cook, stirring, until golden, about 2 minutes. Add the red pepper flakes and cook, stirring, about 30 seconds. Add the tomatoes and salt to taste. Simmer just until the sauce thickens and darkens.
Drain the pasta in a colander, reserving a cup cooking water. Add the drained pasta to the sauce and mix well, adding a few tablespoons of pasta cooking water if needed to coat the pasta evenly.
Cover and cook 1 minute. Taste for salt. Add the parsley, and toss until evenly coated.
Serve immediately.
   
   
 

 
 


 
 
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